Ann Arbor Cookbook, 1904
Whites of 10 eggs, 1/2 lb. of best French prunes, 1 small cup
of granulated sugar. Cut the meat from the prunes, chop fine.
If necessary sprinkle a little flour over the prune meats to keep
them from sticking together. Crack the stones and chop the
kernels with the prune meat. Whip the whites of the eggs
stiff, then mix the sugar and prunes with the whites, spread on
7, platter (the one in which you intend to serve the pudding) and
bake in a moderate oven about 15 minutes. Serve with whipped
cream sweetened slightly.