A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). nuts may be added if desired
Preserved exactly as written in the original source
Stew and sweeten one and one-half pounds of prunes, remove stones and chop
beat until stiff the whites of four eggs
beat all together until light and bake in rather cool oven for twenty minutes
serve cold with whipped cream
Modern guidance to help you succeed with this vintage recipe
Beating prune purée with stiff egg whites creates a foam stabilized by egg proteins that denature and coagulate during baking, trapping air bubbles throughout. The low oven temperature allows gentle, even cooking that sets the egg whites without collapsing the foam structure or over-browning. The natural pectin in prunes helps stabilize the mixture and adds body, while their concentrated sugars prevent the egg whites from weeping.
The prunes can be stewed, pitted, chopped, and sweetened up to 3 days ahead; store covered in the refrigerator and bring to room temperature before proceeding. The finished whip is best baked and served the same day, as the egg whites will weep and lose volume over time.
Store leftover prune whip covered in the refrigerator for up to 2 days. The texture will become slightly denser and wetter as it sits, but it will still be delicious served cold with whipped cream. Do not freeze, as the egg white structure will collapse upon thawing.
AI-generated tips from Chef Cecil's culinary database
The prunes can be stewed, pitted, chopped, and sweetened up to 3 days ahead; store covered in the refrigerator and bring to room temperature before proceeding. The finished whip is best baked and served the same day, as the egg whites will weep and lose volume over time.
Store leftover prune whip covered in the refrigerator for up to 2 days. The texture will become slightly denser and wetter as it sits, but it will still be delicious served cold with whipped cream. Do not freeze, as the egg white structure will collapse upon thawing.
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