Photo: Priscilla Du Preez
Ingredients
- 1 pound
- 2 eggs
Directions
1
Soak the prunes in cold water (1 pound) and when fully swollen, stew them in water to cover until very tender. Press through a strainer, flavor with lemon or pineapple and sweeten to taste. To each cup of the strained prunes allow 2 eggs and y2 cup of cream. Beat the yolks, mix with cream, then stir into prunes, adding the stiffly beaten whites the very last thing. Make a rich pastry, line the tin and pour in the prune mixture and bake in a quick oven. Mrs. Lincoln.
By North End Club (Chicago, Ill.) ·
Recipe sourced from
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