Prune Whip

Ingredients

• 1-3 lb. prunes
• Whites 5 eggs
• 1/2 cup sugar
• 1/2 tbl. lemon-juice

Method

1. 1

   Pick over and wash prunes, soak in cold water for 1 hour.

2. 2

   Cook in the same water until soft.

3. 3

   Remove stones and rub prunes through a strainer.

4. 4

   Add sugar and cook for 5 minutes.

5. 5

   Beat egg whites until stiff, then gradually add the prune mixture when cold and lemon juice.

6. 6

   Put in a buttered baking dish and bake for 20 minutes in a slow oven.

7. 7

   Serve cold with boiled custard.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 89. The excerpt below is the record exactly as published.

1/2 cup sugar Whites 5 eggs y2 tbl. lemon-juice Pick over and wash prunes. Soak 1 hour in cold water, boil in water to cover ; cook in same water until soft ; remove stones and rub prunes through a strainer; add sugar and cook five minutes; the mix- ture should be the eonsistencyof marmalade. Beat whites until stiff, add prune mixture gradually when cold, and lemon-juice. Pile lightly on buttered pudding-dish; bake twenty minutes in slow oven. Serve cold with boiled custard. CUSTAED. 1 pt. milk 14 C. sugar 3 egg yolks Pinch salt CIRCASSIAN PUDDING. Boil six tablespoonfuls of bread-crumbs in two cupfuls of milk; then add the yolks of three eggs beaten with six tablespoonfuls of sugar and one teaspoonful of butter; take from the fire and stir io slowly the well-beaten whites of the eggs ; add one teaspoonful of vanilla and a grating of nutmeg; when cold put it in a dish and bake a light brown ; serve with foam sauce. FOAM SAUCE. Beat the whites of three eggs to a stiff froth ; add half a cupful of powdered sugar, and flavor with vanilla, sherry, brandy or the juice of a lemon; add quickly one cupful of boiling water and serve at once. CHOCOLATE AND ALMOND PUDDING. (a) 1 tbl. butter, y2 cup flour, y2 cup grated chocolate, % cup milk. (b) 5 egg yolks beaten with % cup sugar until very creamy; 1 cup almonds chopped fine, rolled in flour. (c) Whites beaten stiff. Mix a thoroughly ; cook until boiling, turn out to cool, then add ~b, a spoonful at a time, beating constantly ; fold in c, fill buttered mould, steam one hour, turn out and serve with hard sauce. LABORATORY COOK BOOK. 171 GINGER PUDDING. 1-3 c. butter 3y2 tsp. baking powder y2 c. sugar 14 tsp. salt 1 egg % c. ginger cut in cubes 2y4 c. flour 1 c. milk Cream butter, add sugar gradually and egg well beaten; mix and sift the dry ingredients; add alternately with milk. Turn into but- tered mould, cover and steam two hours. Serve with boiled custard (1 pt. milk), flavored with 2 tbl. syrup from ginger. SNOWBALLS. Snowballs are made of three eggs, one cupful of sugar, one scant cupful of sifted flour, one teaspoonful and a half of baking powder, three tablespoonfuls of water, the grated yellow rind of one lemon and two tablespoonfuls of lemon-juice. Beat the sugar and yolks of eggs together until light, and beat the whites to a stiff froth in another bowl. Now beat the water, lemon-rind and juice into the yolks and sugar; then add the beaten whites, and finally the flour and baking powder mixed. Stir quickly and well. Pour this batter into fifteen little stone or earthen cups that have been well buttered, and cook in a steamer for half an hour. Have three tablespoonfuls of powdered sugar on a plate, and when the snowballs are done, turn them out of the cups upon this plate and roll them in the sugar. Serve at once with hot, clear wine sauce. CHERRY TAPIOCA. Cover one cupful of pearl tapioca with two cupfuls cold water; let it stand until all the water is absorbed ; now put the tapioca into a double boiler, add the juice from one pint can cherries and cook slowly about half an hour ; then stir in the cherries, turn into a mould, and when very cold turn into a glass dish, and serve with whipped cream sauce. WHIPPED CREAM SAUCE. Whip one cupful of cream; add half a cupful of powdered sugar, the white of one egg, beaten stiff, and one teaspoonful of vanilla. APPLE PORCUPINE. Wipe, core and pare 6 apples. Make a syrup of 1% C. water. Boil 8 min., add apples and cook until soft. Remove apples, fill cav- ities with jelly, stick almonds into apples. Pour syrup around apples. MAPLE MOUSSE. li/4 T. granulated gelatine 14 C. cold water % C. cold water 3 yolks of eggs 2 C. maple sugar 1 pint thick cream 172 THE WORCESTER DOMESTIC SCIENCE SCHOOL. Put gelatine in cold H20 for 1 hour. Place mould in cold water. Add water to sugar, stir until dissolved and cook until it hairs. Re- move from fire, add gelatine slowly, stirring well. Allow mixture to cool slightly. Add one-half syrup slowly to beaten eggs. Turn into remaining syrup. Beat with Dover egg beater until cold. Beat cream, fold cream into mixture, turn into mould. Pack in ice for 3 hours, or leave in cold place over night. TAPIOCA CREAM. 14 C. pearl tapioca or 2 egg yolks iy2 T. minute tapioca 1-3 C. sugar 2 C. scalded milk % t. salt 1 t. vanilla 2 egg whites Wash tapioca and soak 1 hour in cold water to cover; then cook until transparent, drain, add scalded milk, egg and sugar. Cook as for a custard. Cool, add beaten egg whites (stiff), add vanilla. PRUNE WHIP. 1-3 lb. prunes Whites 5 eggs

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