“Serve this dessert cold with cream, whipped cream or soft custard. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 4 tablespoons sugar
  • 1 cup prune, pulp of
  • 4 egg whites, beaten until stiff
  • 1 12 teaspoons lemon juice (fresh is best)

Directions

  1. Preheat oven to 350°F.
  2. Add sugar to prune pulp and cook for about 5 minutes, stirring constantly; cool.
  3. Fold lemon juice into egg whites; mix in prune mixture.
  4. Pour into a baking dish; set dish in a pan of hot water and bake for 20 minutes.

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