Prune Whip
From The Central cook book, 1924
Miss Esterte Crowner.
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 66. The excerpt below is the record exactly as published.
Prune Whip Take three cups of prunes thoroughly cooked, remove seed and put through sieve. Sweeten to taste, but if cooked with a very little water they will not need much sugar. Beat the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.