Prune Whip
From The Times cook book, no. 2, 1905
Serves 2
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 118. The excerpt below is the record exactly as published.
PRUNE WHIP. Miss C. Hernstein, 2302 Budlong avenue, Lads Angeles. — One cup of cooked prunes chopped fine; crack the ker- nels and chop fine; beat the whites of eleven eggs to a very stiff froth, with one cup of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.