Sugar Plums

Ingredients

• 14 1b. dried fruit (prunes, dates, figs, apricots)
• 1 egg white
• % cup water (cold)
• 1 teaspoon vanilla
• 1 teaspoon cream of tartar
• % cup softened margarine
• % cup chopped candied pineapple
• 4 cup flaked coconut
• % cup chopped candied cherries

Method

1. 1

   Beat egg white, 1/2 cup cold water, vanilla, and cream of tartar until frothy.

2. 2

   Gradually add sugar while beating.

3. 3

   Work in butter with hands, then fruits and coconut.

4. 4

   Cover and store in refrigerator for several days.

5. 5

   Steam fruit until slightly soft and remove pits.

6. 6

   Fill center with fruit candy mix and garnish with pieces of candied fruit and nuts.

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 8. The excerpt below is the record exactly as published.

Sugar Plums 14 1b. dried fruit 1 egg white (prunes, dates, figs, % cup water (cold) apricots) 1 teaspoon vanilla Tab Oxe. Glin LO LO x 1 teaspoon cream of Dixie Crystal Sugar tartar % cup softened margarine % cup chopped candied % cup chopped candied cherries pineapple 4 cup flaked coconut

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