Prune Whip

Ingredients

• one-half pound of prunes
• one-half cupful of sugar
• the whites of four eggs

Method

1. 1

   Wash and soak prunes overnight in water to cover; in the morning cook in the same water until tender; remove the stones; add sugar and cook until of the consistency of marmalade; then put through a sieve.

2. 2

   Beat egg whites until stiff; add prune mixture and beat until well mixed; pile lightly on a dish and bake a delicate brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 222. The excerpt below is the record exactly as published.

PRUNE WHIP. Wash and soak over night one-half pound of prunes in water to cover; in morning cook in same water until tender; remove the stones; add one- half cupful of sugar; cook until of the consistency of marmalade; then put through a sieve; beat the whites of four eggs until stiff; add prune mix- ture and beat until well mixed; pile lightly on a dish and bake a delicate brown. Miss T. P. M. CHARLOTTE RUSSE WITH PINEAPPLE. Peel and cut a pineapple in slices, put into a stew-pan with a cupful of white sugar and one-half teacupful of water; stew until it is quite tender, then rub it through a sieve, place it upon ice. When cold add a pint of cream well whipped, a few pieces of nuts, and pour it into glasses lined with lady's-fingers standing lengthwise. Put in center of each a little jelly. Mrs. Minnie Hearter. FRUIT SALAD. Put in the center of a dish a pineapple pared, cored and sliced thin yet retaining as near as possible its original shape. Peel, quarter and remove the seeds from three oranges; arrange them around the pine- apple. Take three bananas, peel and cut into slices crosswise; arrange these wreath-fashion around the oranges and over all this strew a few fresh ripe strawberries. Pour one pint of pulverized sugar over the fruit and serve. Anna Vallens. FRUIT SALAD— No. 2. Cut small cantaloupes in halves and if overripe scoop out and throw away. Fill with cold seeded grapes, peaches, bananas and shredded pine- apple. Use orange juice for flavoring. Sprinkle over pulverized sugar. If sweet, do not remove flesh of melons. Set on ice twenty minutes. E. J. T. CUSTARDS, CREAMS, DESSERTS, ETC, '311 FRUIT SALAD— No. 3. Four bananas, two oranges sliced fine, one-half cupful of sugar

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