Recipes > Desserts > Whips > Prune Whip

Prune Whip

Instructions

Press cooked and stoned prunes through a sieve; to one cup of prune pulp add two tablespoons of sugar; beat the whites of two eggs very stiff; add prune mixture gradually, and beat well with a strong egg beater; when light turn into a small greased baking dish or into four individual dishes, and bake in a slow oven about twenty minutes, or until firm. Serve plain or with a custard sauce made from the yolks of the eggs.

Print

Print recipe/article only

Source

Better Meals for Less Money (1917).


comments powered by Disqus