Baked Prune Whip Recipe

Summary

Cooking Time1 Hr 0 MinDifficulty LevelEasy
Health IndexAverageCourse
MethodInterest Group

Ingredients

 Prunes1 Pound
 Egg whites4
 Salt1⁄8 Teaspoon
 Sugar1⁄4 Cup (4 tbs)
 Lemon rind1⁄2 Teaspoon
 Nuts1⁄2 Cup (8 tbs), chopped

Nutrition Facts

Serving size: Complete recipe

Calories 1773 Calories from Fat 374

% Daily Value*

Total Fat 40 g61.9%

Saturated Fat 6.8 g33.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 699.3 mg29.1%

Total Carbohydrates 354 g117.9%

Dietary Fiber 37.6 g150.3%

Sugars 226.4 g

Protein 38 g75.8%

Vitamin A 70.9% Vitamin C 9.9%

Calcium 30.9% Iron 24.1%

*Based on a 2000 Calorie diet

Directions

Wash prunes and soak for 1 hour in a small amount of water.
Simmer slowly in the same water until very soft.
All water should be evaporated.
Pit prunes and put through a sieve or food mill.
There should be about 1 cup puree.
Beat egg whites with salt until stiff.
Add sugar gradually and continue to beat until mixture stands in firm peaks.
Fold in the prunes lightly but thoroughly to mix.
Fold in rind and nuts and turn into a 5-cup casserole.
Place in a pan of hot water and bake in a slow oven (275° F.) for 1 hour.
Serve with custard sauce made by combining 2 well beaten yolks with 3 tablespoons of sugar, a pinch of salt, and 1 cup of scalded milk in the top of a double boiler and stir constantly over hot water until custard coats a metal spoon.
Stir in 1/2 teaspoon vanilla.
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