Ingredients
- 28 prunes in as little water as possible
- 4 eggs stiffly-beaten
- 6 tablespns
Directions
1
Stew 28 prunes in as little water as possible; drain, rub through colander. Add the whites of 4 eggs stiffly-beaten with 4 to 6 tablespns. sugar, set in pan of water, bake slowly until set. Serve with egg cream or custard sauce or whipped cream.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg