|CENTURY OF BRITISH COOKING|
|by Marguerite Patten|
This book is Grub Street's lead cookery title for 1999 and is a major publishing event since Marguerite Patten is one of Britain's best known and ...
Results 1 - 10 of 41 for prune whip
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Soak prunes overnight in hot ... whites stiff with sugar. Drain prunes but save some juice. Fold in the egg whites to cooled prunes. Add some juice if needed.
Cook prunes till tender. Drain ... cool. Beat whipping cream. Add sugar, nuts, prunes, vanilla and prune juice. Whip all together and chill. Serving Size: 6
Mix 1/4 lb. ... 1/2 lb. of prunes, simmer in ... oven for 20 minutes. When cold, garnish with whipped cream. (from Green and Gold Cookery Book, c1921).
In small bowl beat prunes, egg whites ... to form prune whip. In large ... in prune whip. Pour into greased and floured pan (s) at 350°F for 35 minutes.
Crook prunes as package label ... dishes. Refrigerate. Garnish each with a little whipped cream, if desire or serve with custard sauce. Makes 6 or 8 servings.
Cook prunes as package label ... forms on metal spoon, 8 to 10 minutes. Stir in vanilla. Strain into small bowl. Refrigerate, covered, until well chilled.
Early in day: ... high speed, blend prunes, sugar and ... fold in prune mixture. Spoon into dessert dishes. Refrigerate at least 4 hours. Makes 6 servings.
Cook until thickens, ... whites. Fold in prunes. Put in ... water at 350 for 30 minutes. Mix: Cook until thickens, cool. At serving, put over prune whip.
Heat oven to ... small bowl, beat prunes, egg whites, ... to form prune whip. In large ... frost with 1 1/2 cups whipping cream. Decorate with prune halves.
Mix prunes and gelatin together; fold in egg whites. Spoon into serving dish. Chill and serve.
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