To-days Recipe PRUNE WHIP
Half cup prunes, 1 egg white, 2 tablespoons sugar (castor), 1 teaspoon coarse sugar.
Soak the prunes, then cook with very little syrup till quite tender. Remove the stones, and chop the prunes into small pieces. Whip the egg white with the coarse sugar till frothy, then fold in the castor sugar and the prune pulp. Put into small buttered individual souffle dishes, bake in a quick oveu till well risen and set, then serve immediately with a little th'n cream or thin boiled custard made with the egg yolk.
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Bibliographic details
Dominion, Volume 28, Issue 283, 27 August 1935, Page 4
Word Count
94To-days Recipe PRUNE WHIP Dominion, Volume 28, Issue 283, 27 August 1935, Page 4
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