Prune Whip

Ingredients

• Boil f lb. of prunes.
• cupfuls of sugar.
• whites of 4 eggs.

Method

1. 1

   Boil f lb. of prunes until soft enough to remove the stones.

2. 2

   After removing the stones, put back and cook until soft, then add cupfuls of sugar and boil again.

3. 3

   When quite cold stir in the whites of 4 eggs well beaten.

4. 4

   Bake 20 minutes.

5. 5

   When cold serve with whipped cream.

Nutrition per serving

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 40. The excerpt below is the record exactly as published.

Whites of 4 eggs. Cream. Stew prunes till soft in enough water to cover them, with 2 tablespoonfuls of sugar. Then take them out, stone them and cut in pieces. Add to them the stiffly whipped whites of egg and the prune juice. Bake the mixture in a buttered pie-dish for 20 minutes. Set to cool. Pile layers of switched cream on top, flavoured to taste. PRUNE PUDDING (No. 2). Stale bread. Stewed prunes. 2 eggs. Sugar. Ground cloves. Milk. Salt. Butter a pie-dish and line it with slices of stale bread, add a layer of stewed prunes (removing the stones), sprinkle with sugar and a little dust of ground cloves, add more bread and continue with alternate layers until the dish is nearly full. 93 having a layer of bread on the top. Beat up the yolks with enough milk to fill the dish, adding a little sugar and a pinch of salt. Strain the custard over the pudding and bake in a slow oven till the custard is nearly set. Remove the pudding, cool for a few minutes, beat the whites with enough sugar to form a cream, spread over the pudding, put in the oven till meringue is set. Mrs Lambie, Levenshulme, Manchester. PRUNE WHIP. Boil f lb. of prunes until soft enough to remove the stones. After removing the stones, put back and cook until soft, then add cupfuls of sugar

Cook this with the app: pantry check, scaling, and the assistant.