Fruit Whip

Name: Fruit Whip
Ingredients: 1 white of egg.; 2 to 4 tb. fruit pulp.; 2 tb. fruit sugar.; Lemon juice.

From Canadian cook book, 1924

Fresh fruits as strawberries, peaches and apples may be used or cooked fruits as prunes, apricots, steamed apples.

Presented as published in 1924. 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

110Calories

7 gProtein

10 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories110 kcal

Protein7.1 g

Carbohydrates9.9 g

Fiber3.1 g

Sugars3.9 g

Total Fat5 g

Saturated Fat1.6 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol186 mg

Sodium81 mg

Potassium194 mg

Calcium33 mg

Iron1.4 mg

Magnesium16 mg

Phosphorus120 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C15 mg

Vitamin A99 mcg

Vitamin E0.6 mg

Vitamin K0.4 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.5 mg

Folate31 mcg

Choline150 mg

Caffeine0 mg

Water97 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 96. The excerpt below is the record exactly as published.

FRUIT WHIP. 1 white of egg. 2 to 4 tb. fruit pulp. 2 tb. fruit sugar. Lemon juice.

Cook this with the app: pantry check, scaling, and the assistant.