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L. Gagnore cookbook, 1930-1940
Page 31
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Cook in a double boiler; continue stirring until mixture thickens and a coating is formed on the spoon, strain immediately, flavor and chill. If cooked too long custard will curdle. Prune Whip 1/3 lb. prunes Whites of 5 eggs. 1/2 c sugar 1/2 tbsp lemon juice Pick over and mash prunes, then soak them 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
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Cook in a double boiler; continue stirring until mixture thickens and a coating is formed on the spoon, strain immediately, flavor and chill. If cooked too long custard will curdle. Prune Whip 1/3 lb. prunes Whites of 5 eggs. 1/2 c sugar 1/2 tbsp lemon juice Pick over and mash prunes, then soak them 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
Szathmary Culinary Manuscripts and Cookbooks
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