Prune Whip

Ingredients

• 1 cup chopped cooked prunes
• 3 egg whites
• ⅜ cup 1/4 to 1/2 cup sugar
• ¼ tsp salt
• 1 tbsp lemon juice
• ¼ cup optional chopped nuts
• custard sauce or whipped cream
• 3 custard sauce egg yolks
• ¼ cup custard sauce sugar
• custard sauce dash of salt
• 1½ cup custard sauce scalded milk
• ½ tsp custard sauce vanilla

Method

1. Beat the prunes, egg whites, sugar and salt until stiff enough to hold shape, about 5 minutes. Fold in the lemon juice and nuts. Spoon into dessert dishes. Or, turn into a 1 1/2-quart baking dish. Set in a pan of hot water (1-inch deep). Bake at 350 degrees for 30 to 35 minutes until puffed and lightly browned. Serve with Custard Sauce or Whipped Cream.
2. Custard Sauce: In the top of a double boiler, beat the egg yolks slightly. Beat in the sugar and a dash of salt. Gradually stir in the scalded milk. Cook and stir over, not in, hot water for about 30 minutes until the mixture thickens slightly and coats a metal spoon. Remove from the heat; add the vanilla. Pour into a bowl; refrigerate until serving time.

Notes

Yield: 6 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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