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Prune Pudding

A historical recipe from The Community Cook Book, by Anonymous (1914).

A historical recipe

The Community Cook Book, by Anonymous (1914). Project Gutenberg eBook #24387.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Community Cook Book, by Anonymous (1914). Digitised by Project Gutenberg, eBook #24387 (https://www.gutenberg.org/ebooks/24387). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Cook twelve large prunes until soft.
  2. Strain through a colander.
  3. Beat the whites of four eggs stiff and add one cup cracker or dried rusk crumbs, one cup powdered sugar and pulp of prunes.
  4. Boil in double boiler about one and one-half hours and serve with whipped cream.