Recipes > Desserts > Whips > Prune Whip

Prune Whip


  • 1/3 pound prunes
  • whites 5 eggs
  • 1/2 cup sugar
  • 1/2 tablespoon lemon juice


Pick over and wash prunes, then soak several hours in cold water to cover; cook in same water until soft; remove stones and rub prunes through a strainer, add sugar, and cook five minutes; the mixture should be of the consistency of marmalade. Beat whites of eggs until stiff, add prune mixture gradually when cold, and lemon juice. Pile lightly on buttered pudding-dish, bake twenty minutes in slow oven. Serve cold with Boiled Custard.


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The Boston Cooking-School Cook Book (1896).

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