Ingredients
- three whites of eggs beaten to a stiff froth
Directions
1
Prepare a prune puree as above and to the same quantity have a third of a box of gelatine soaked in a little of the water the prunes were cooked in, and dissolved over the teakettle. Stir quickly into the puree, then add three whites of eggs beaten to a stiff froth. Wet a mould and pour the mixture into it; set on the ice to congeal. Turn out on a glass dish and serve with cream.
By Henrietta Latham Dwight ·
Recipe sourced from
gutenberg