Prune Souffle Recipe

Soak three-quarters of a pound of prunes in water to cover them over

night, cook until soft in the water they were soaked in, drain, take out

the stones and press through a puree sieve. Add half a cup of granulated

sugar and the whites of three eggs beaten to a stiff froth. Bake in a

pudding dish twenty minutes. Serve in the dish in which it is baked,

cold, with cream.

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