{"id":7238,"slug":"prune-souffle-2","title":"PRUNE SOUFFLÉ","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a large cup of stewed prunes","the whites of three eggs","a half cup of sugar","whipped cream (for serving)","butter (for dish)","cinnamon (optional dash)"],"ingredients_norm":["stewed prune","egg white","sugar","whipped cream","butter","cinnamon"],"steps":["Remove the pits from a large cup of stewed prunes and chop fine.","Add the whites of three eggs and a half cup of sugar beaten to a stiff froth.","Mix well, turn into a buttered dish and bake thirty minutes in a moderate oven.","Serve with whipped cream.","If it is desired to cook this in individual cups, butter the cups, fill only two-thirds full, to allow for puffing up of the eggs, and set the cup a in a pan of water to bake.","Some like a dash of cinnamon in this."],"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/12350","source_ref":"pg:12350:w48:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"6e5a5a84afa3a47f1384b47832159e7d81228b78d976a93399ff67b4ab0a7996","created_at":"2026-08-02T16:58:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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-2"}