Prune Whipped Toast
From Vegetarian Cook Book, 1904
Serves 4
Presented as published in 1904. 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 Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 69. The excerpt below is the record exactly as published.
PRUNE WHIPPED TOAST Prune pulp, 2 cups. Sugar, 1 tai)lespoon. Egg whites, 3. Beat the whites very stiff, and stir in the hot prune pulp and sugar. Serve on slices of zwieback which have been dipped in hot water. PEUNE TOAST Prepare as for apricot toast, using prune marmalade. DATE TOAST Prepare as for apricot toast, except that the dates should be steamed, not boiled. Walnuts may be added. APPLE TOAST Fresh stewed apples, rubbed through a colander and sweetened, make a nice dressing. The apples may be fla- vored with lemon, or mixed with grape or cranberry sauce. 'v^Tien the apples are put into the colander, the liquid may be poured into a saucepan and boiled into a sirup, and the toast moistened with this. Serve a spoonful or two of the apple sauce over all. APRICOT TOAST In making apricot marmalade, save the juice by itself, and boil it down into a sirup. Moisten the toast, and pour over some of the sirup and some of the marmalade. TOASTS 273 CHERRY TOAST Seed and stew cherries; sweeten, and slightly thicken; serve on moistened zwieback. PEACH TOAST Stew peaches, press through a colander, reheat, and serve on moistened zwieback. FANCY FRUIT TOAST From a two-pound loaf of white bread, cut slices. With a cutter made by having the rough edges melted from a quart tin can, cut a circle, and remove its center by means of a small cookie cutter. Toast these in a slow oven, and serve with whole fruit, the juice of which hgis been thick- ened with corn-starch. In serving this, place the toasted bread on the dish, and pour the fruit into the hollow center, and the juice around the outside. 18 EGGS OMELET SOUFPLi: Beat the whites of two eggs very stiff, salt, and add the yolks, beating just enough to mix the yoUcs with the whites. Turn into a hot oiled omelet pan, put in a medium hot oven, and bake till done, or to a rich brown. Serve quickly on being removed from the oven. SWEET OMELET S0UFFL:E3 Eggs, 4. Powdered sugar, 2 tablespoons.
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