Prune Whip
Recipe No. 119 from the U.S. Army's WWII cookbook — Desserts. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 119 from the U.S. Army’s WWII cookbook — Desserts. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Prunes, dried — 11½ pounds
- Water, cold — 4 gallons (16 No. 56 dippers)
- Egg whites — 28 whites (¾ No. 56 dipper)
- Sugar, granulated — 3½ pounds (1¾ No. 56 dippers)
- Salt — ½ ounce (1 mess kit spoon)
- Lemon juice — ½ pint (⅓ mess kit cup)
Directions
- Wash prunes; add cold water. Heat to boiling without draining; reduce heat and simmer 45 minutes or until soft.
- Drain and remove pits; press pulp through a sieve. Cool.
- Beat egg whites until stiff; add sugar and salt gradually.
- Add lemon juice and prune pulp; mix carefully but thoroughly.
- Serve cold.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Prunes, dried — 14¾ oz Water, cold — 1¼ qt Egg whites — 2¼ whites Sugar, granulated — 4½ oz Salt — a pinch Lemon juice — 1¼ tbsp
Use prune liquid in fruit drinks.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 119, Desserts. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.