Prune Whip

Ingredients

• One lb. prunes stewed
• whites of 6 eggs
• flavor either vanilla, rose, or almond

Method

1. 1

   Stew prunes and strain.

2. 2

   Whip egg whites into prunes, flavor, and pour into a buttered mould.

3. 3

   Bake until light brown.

4. 4

   Serve cold with a light custard sauce.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 66. The excerpt below is the record exactly as published.

whites of 4 eggs. Beat eggs stiff and tben ad<l tl'e beaten enam and add to 1 cup of tapioca soi^ked over niulit and cooked ].revioiisly. One-ball' of tbis recipe luake.s a good sized dish full. ' ^li^^- '''■ 1^- ^-^^^i- Cold Pineapple Pudding. Use canned pineapples, tbe sliced variety. Put one large slice at eacb side of a mould holding a quart, and cut enough of the rest of tbe fruit into snu\ll i)ieces to fill a large cup ball" fidl. Pill another large cup tbree-fourtbs full of juice and put on fire witb tbe volks of 4 eggs l)eaten and stir until it begins to tbickeu. Pu-at till smooth, then add tbe half cup of cut pineapple and i)ut aside to cool. Wbip i :. pt. cream until tbick. :\lix with the ega: mixture. Pill mold and pack m ice and salt for 3 hours. ^^^^- Bilkey. 94 SUPERIOR COOK BOOK Pineapple Tapioca Pudding. Si»;ik 1 ciii) tapioca nxrv iiiiilil in |ilciil\ of walcj'. In nioi'niii,:^' drain nlT an\- water that remains: add ' ;_. v\\]) warm watci-. and cdok in douMc lioilcr. Wdicn almost clear, add V [. cups su,i;ar, juice of "J lemons an.d one can of ui'ated pineapide. I^et boil n|). i-enio\'e from (ire and add jieaten whites of :! eii^s. After 5 nnnutcs ser\'e cold with plain hoiled custard to which add [-j pt. whipped crea.m. ]\ri;s. II. .Iakdix'ki:. Coffee Tapioca. Soak I cnp of [leai'l tapioca I'' h.ours or lon^ei'; drain olT water and add '' cup.- of coU'ee. 1 scant cup of sui^aT. 1 scant teaspoon of salt. ]>oil 1 honi' oi- lonucr till all tapioca is soft. Stir in 1/. teaspooii \anilla. ^louhi and ser\e with cream. ]\li;s. ('. v. \l. TowxsEXD. A Good Dessert. Chop ((uite iiiie ^/{. Ih. of walnut meats and J/L> "'• <d' dates, adil 1 cup ^liTanulated su^-ai', 1 teas])oon bakin.ii" ])ow(ler. .") tablespoons of hi'cad crunihs. the well-heaten yolks n\' (i e,i;;us. adding' the whites stiffly heaten last. Spi'ead veiw tinn in shallow ,i;'rt'ased tins and hake in a Jewel I'anuc. "When cool it will fall an<l must be picked from the tins with a fork. Heap in a dish and cover witli whipped cream. 3li;s. E. C'o()L1':y. Apple Pudding. Six apples chopped line. "J euus. I pt. bread ci-und)s. 1 cup brown suLi'ar. 1 ^, tea- spoon cinnamon, little clo\es and nutm(\u-. Mi.\. ]iut in buttere(l dish. I'ake in a Jewel Iian^^e 1 hour and eat with cream. Mi;s. W. 15. Xasox., iiipon. Prune Whip. ()ne lb. prunes stewed and put through strainer, whites of (i e,i;'i:'s ( I will do), \vhip into i)runes, flavor either vanilla, rose, or almond

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