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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SHORTCAKES AND PUDDINGS

PRUNE PUDDING
 
 
 Take the whites of 5 eggs beaten to a stiff froth, 1 cup of stewed prunes chopped fine, 5 tablespoonfuls of sugar; add the seed kernels chopped fine, and mix all together; put into a pudding dish, set in a pan of boiling water and bake 40 minutes.

Sister Clara Ringer, Oregon, Ill.
 
 

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