steve2-in-la
Well-known member
(copied verbatim from Sunset's New Kitchen Cabinet Cookbook, copyright 1938)
Prunola
2 EGG YOLKS
1/3 cupful of SUGAR
1/2 cupful of MILK
1 cupful of COOKED RICE
1 cupful of cooked PRUNES, halved and pitted.
2 Tablespoonfuls of PEANUT BUTTER
2 EGG WHITES
1/3 cupful of SUGAR
1 teaspoonful of VANILLA
Beat the egg yolks until light, and add the sugar, milk, rice, prunes and peanut butter. Next beat the egg whites until stiff, add 1/3 cupful of sugar gradulally and continue beating. Add vanilla. Fold this meringue carefully into the first mixture, pour into a buttered baking dish, and bake in a very slow oven (250 degrees) for about an hour. Serve warm, with milk or cream. This is an unusually interesting dish and is an excellent way of using leftover prunes and rice. The peanut butter should not be omitted, as it adds greatly to the flavor -- Mrs. L. M., Woodburn, Oregon.
Prunola
2 EGG YOLKS
1/3 cupful of SUGAR
1/2 cupful of MILK
1 cupful of COOKED RICE
1 cupful of cooked PRUNES, halved and pitted.
2 Tablespoonfuls of PEANUT BUTTER
2 EGG WHITES
1/3 cupful of SUGAR
1 teaspoonful of VANILLA
Beat the egg yolks until light, and add the sugar, milk, rice, prunes and peanut butter. Next beat the egg whites until stiff, add 1/3 cupful of sugar gradulally and continue beating. Add vanilla. Fold this meringue carefully into the first mixture, pour into a buttered baking dish, and bake in a very slow oven (250 degrees) for about an hour. Serve warm, with milk or cream. This is an unusually interesting dish and is an excellent way of using leftover prunes and rice. The peanut butter should not be omitted, as it adds greatly to the flavor -- Mrs. L. M., Woodburn, Oregon.