Prune Whip
A dish — prunes and whites 5 eggs carry it.
contains eggs
Ingredients
US
Metric
- ⅓ lb. prunes
- Whites 5 eggs
- ½ cup sugar
- ½ tablespoon lemon juice
Steps
- 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.
Nutrition (estimated, per serving)
| Calories | 389 |
|---|---|
| Protein | 1.6 g |
| Fat | 0.2 g |
| Carbs | 99.5 g |
| Fiber | 2.5 g |
| Sodium | 18 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States