{"id":4738,"slug":"prune-souffle","title":"Prune soufflé.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["A cupful of prunes","Half of a vanilla bean","A cupful of sugar","The whites of six eggs","Butter (for buttered pudding mould, if used)","The flavored juice in which the prunes were cooked (for sauce)","Whipped cream (optional, for serving)"],"ingredients_norm":["cupful of prune","vanilla bean","cupful of sugar","egg white","butter","flavored juice in which the prunes were","whipped cream"],"steps":["Wash a cupful of prunes thoroughly, and soak them over night.","Boil them in the water in which they were soaked, flavoring with half of a vanilla bean, and sweetened with a cupful of sugar.","When done pour off and save the juice.","Strain the pulp through a colander or wire sieve, making a good firm purée, and about a cupful in quantity.","Whip the whites of six eggs until dry, then whip in the prune pulp, and bake in the same manner as an omelette soufflé.","Bake on a platter, formed into a symmetrical mound; or in a buttered pudding mould.","Serve hot or cold, with a sauce made of the flavored juice in which the prunes were cooked, or it may be served with whipped cream."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w31:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7ab72c34aa765685a5290a1cb91c9d56cab75ba09b8225011a35cbaca8f5e322","created_at":"2026-08-02T16:38:32Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/prune-souffle"}