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Prune Soufflé

Prune Soufflé

The Suffrage Cook Book (1915)
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Course Dessert, Pudding
Cuisine American

Ingredients
  

  • ½ lb prunes
  • 3 tbsp powdered sugar
  • 4 eggs
  • 1 tsp vanilla

Instructions
 

  • Beat the yolks of the eggs and the sugar to a cream, add the vanilla and mix them with the prunes. The prunes should first be stewed and drained, the stones removed, and each prune cut into four pieces. When ready to serve, fold in lightly the stiffly whipped whites of the eggs, having added a dash of salt to the whites before whipping.
  • Turn it into a pudding dish and bake in a moderate oven for 20 minutes. Serve very hot directly it is taken from the oven.
Keyword prunes