Baked Prune Whip

Baked Prune Whip

Ingredients:
1/3 lb. prunes
1/2 cup sugar

Directions:
Whites 5 eggs
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.
14
Raspberry Whip
11/4 cups
Chapter XXV − COLD DESSERTS 474
The 1918 Fanny Farmer Cookbook
raspberries
1 cup powdered
sugar
White 1 egg
Put ingredients in bowl and beat with wire whisk until stiff enough to hold in shape; about
thirty
minutes will be required for beating. Pile lightly on dish, chill, surround with lady fingers, and
serve with Boiled Custard.
15
Strawberry Whip may be prepared in same way.
16
Baked Custard