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Dessert

Prune Whip

A dessert made by soaking prunes, cooking them with lemon, and mixing with whipped cream or beaten egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Prune Whip

Why it works: Lemon and cream are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 15,640 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Prune Whip

Ingredients

Directions

Prepare the prunes

  1. Soak prunes overnight.

  2. Cook prunes with lemon juice and grated rind until tender.

  3. Remove stones from prunes.

  4. Chop prunes finely.

Finish the whip

  1. Mix chopped prunes with whipped cream or beaten egg whites.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + creamtop 30% of all pairs
    Smell alikelow
    Cooked together15,640 recipes

    Shared aroma: acetic acid (sour, vinegar).

Lemon and cream barely smell alike, yet cooks put them together in 15,640 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Prunes
Provide the main flavour and body, becoming soft and sweet once cooked.
Lemon
Adds acidity that brightens the sweetness of the prunes.
Whipped cream or egg whites
Lightens the mixture and gives it an airy, whipped texture.

The step that matters

Mix chopped prunes with whipped cream or beaten egg whites. Fold gently so the air in the cream or egg whites is not knocked out. Deflating the foam leaves a dense, heavy whip instead of a light one.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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