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Prune Puree

This recipe uses raw egg; ensure eggs are fresh and from a safe source.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Prune Puree

Ingredients

Directions

  1. Cook the prunes until soft.

  2. Drain the juice and sift the prunes through a colander to remove skins and pits.

  3. If the puree is too thin, heat it until hot.

  4. Pour the hot puree over the beaten egg white while continuously beating until combined.

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.

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