Prune Whip (1877)

From Buckeye Cookery and Practical Housekeeping (1877)
Recipe contributed by Mrs. Belle R. Liggett, Detroit, Michigan

This light and airy dessert transforms simple stewed prunes into an elegant whipped dish, showcasing the creativity of 19th-century homemakers. The contrast between the sweet prune base and fluffy baked meringue made it a popular choice for both economical households and special occasions. Served chilled and topped with rich cream, Prune Whip was a Victorian delight — rustic yet refined.

Ingredients

• ¾ pound prunes (about 1½ cups dried prunes)
• Sugar (to taste)
• 4 egg whites
• Cream (for topping)

Instructions
Stew the prunes with just enough water to cover until soft, then mash or blend slightly. Sweeten to taste while warm, then let the mixture cool completely. Beat the egg whites until stiff, then gently fold into the cold prune mixture. Stir until light and combined. Transfer to a baking dish and bake at 350°F (moderate oven) for 20 minutes. Allow to cool, then spoon into a larger serving dish and top generously with cold cream.

Notes
Victorian households often relied on dried fruits like prunes for winter desserts, making this a practical yet delightful recipe. The whipped egg whites lend structure without heaviness, and the final cream topping offers richness without added complexity. Served cold, it’s surprisingly elegant and satisfying — perfect for tea tables, church socials, or a Sunday treat.

📌 Serving suggestion: Chill before serving and top with sweetened whipped cream or pour-over table cream. Garnish with a few stewed whole prunes or a dusting of nutmeg for period flair.

Source
Originally published in Buckeye Cookery and Practical Housekeeping (1877).
Public domain recipe contributed by Mrs. Belle R. Liggett, Detroit, Mich.