vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Fruit Whip
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
453Calories
5 gProtein
114 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories453 kcal
Protein5.4 g
Carbohydrates114 g
Fiber0 g
Sugars113 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium51 mg
Potassium7.2 mg
Calcium11 mg
Iron0 mg
Magnesium1.3 mg
Phosphorus0.4 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate1 mcg
Choline0.3 mg
Caffeine0 mg
Water67 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 44. The excerpt below is the record exactly as published.
FRUIT WHIP 1 Egg White 4 Tablespoons sugar 4 Tablespoons Corn Syrup Yz Box Strawberries or Yz Can Canned Berries 1 Teaspoon Lemon Juice
Cook this with the app: pantry check, scaling, and the assistant.