{"id":7678,"slug":"prune-whip","title":"PRUNE WHIP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["1/2 pound prunes","cold water (for soaking)","1/2 cup sugar","whites of 3 eggs","1/2 teaspoon lemon juice","butter (for dish)","thin custard or cream (for serving)"],"ingredients_norm":["prune","cold water","sugar","egg white","lemon juice","butter","thin custard or cream"],"steps":["Soak one-half pound of prunes in cold water overnight.","In the morning let them simmer in this water until they are very soft.","Remove stones and rub through strainer.","Add one-half cup of sugar and cook five minutes or until the consistency of marmalade.","When the fruit mixture is cold, add the well-beaten whites of three eggs and one-half teaspoon of lemon juice; add this gradually.","Then heap lightly in buttered dish and bake twenty minutes in a slow oven.","Serve cold with thin custard or 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/12350","source_ref":"pg:12350:w86:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"367e95706c8d1ebb6f59dadec964e9491c0edc411abe1022b997b19bfbe400c0","created_at":"2026-08-02T17:02:55Z","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-whip"}