Enfield Shaker Sour Cream Prune Whip

Enfield Shaker Sour Cream Prune Whip
Enfield Shaker Sour Cream Prune Whip

2 cups cooked prunes
5 tablespoons sugar
1/2 chopped nuts (optional)
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon rose water
1 cup sour cream

Remove pits from prunes, chop and beat to a pulp. Add sugar, nuts, and extract; mix thoroughly. Whip cream until stiff with a fork. Add prune mixture in small amounts and mix thoroughly. Chill and serve. SERVES 4.

COOKING SUGGESTIONS: A prune is a dried plum. In recent years, plum growers in the United States have preferred to call prunes “dried plums”. Pitted dried plums are readily available.

A word about rose water: Virtually every Shaker community had a distillery where the Shakers made, among other things, fragrant waters. Today, rose water is still made and sold by the Shakers in the Sabbathday Lake, Maine community and can be purchased directly from them.

This recipe first appeared in The Best of Shaker Cooking, edited by Amy Bess Miller and Persis Fuller (New York: Macmillan Publishing Co., Inc. 1970), based on Shaker manuscript recipes, 19th century Shaker almanacs, and the Shakers’ own publication, “The Manifesto”. The Best of Shaker Cooking is still in print and available from Amazon or purchased from the Enfield Shaker Museum gift shop.