Apricot or Prune Whip
From Wilkes County Home Demonstration Club cook book, 1947
Recipe contributed by Mrs. Troy Redding.
Presented as published in 1947. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
322Calories
15 gProtein
68 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories322 kcal
Protein15 g
Carbohydrates68 g
Fiber7.2 g
Sugars58 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium296 mg
Potassium944 mg
Calcium48 mg
Iron1.4 mg
Magnesium37 mg
Phosphorus83 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A341 mcg
Vitamin E3.2 mg
Vitamin K12 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.2 mg
Folate37 mcg
Choline11 mg
Caffeine0 mg
Water406 g
As published
This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 27. The excerpt below is the record exactly as published.
1-8 t. salt Mix sugar, flour and salt thoroughly. Seald milk and add to milk dry mix- ture. Cook until thickened over hot water or in double water. Stir cons- tantly. Chill in food compartment. Makes 5 cups of ice cream. Mrs. Ralph Swanson Boomer Club APRICOT OR PRUNE WHIP 14% cups unsweetened apricot or prune pulp 1-8 t. salt 3 egg whites 114% T. lemon juice 1-8 cup sugar Chopped nuts
Cook this with the app: pantry check, scaling, and the assistant.