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Ingredients
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- 1 envelope Knox unflavored gelatin
- 1/4 cup cold water
- 3/4 cup hot prune juice
- 1 cup cooked prune pulp
- 2 tbsp lemon juice
- 1/2 cup sugar
- 2 egg whites, stiffly beaten
- 1/2 cup chopped nuts
- 1/4 tsp salt
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Preparation
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- Soften gelatin in cold water.
- Add sugar, salt, and hot prune juice.
- Stir until dissolved.
- Add prune pulp and lemon juice.
- Cool.
- When mixture begins to thicken, fold in stiffly beaten egg whites.
- Turn into mold rinsed with cold water or sherbet glasses.
- When firm, unmold and sprinkle with chopped nuts.
- Serve with or without whipped cream
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Notes
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This recipe was submitted by Debbi. Her note reads:
"This was President Eisenhower's favorite dessert. Well, the other night, while at a friend's house, we were looking through some very old publications. I found the recipe in the October 21, 1939, edition of the Christian Science Monitor."
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Prunes, according to Wikipedia:
It is wrinkly in shape, unlike its non-dried counterpart, the plum. More than 125 cultivars of plums are grown for drying. Four of the most common cultivars are French, Imperial, Italian, and Greengage. In general, prunes are freestone cultivars (the stone is easy to remove), whereas most other plums grown for fresh consumption are cling (the stone is more difficult to remove). |
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