Prune Souffle (or Baked Prune Whip)
From The Williamston cook book, 1950
Serve warm or cold, plain or with soft custard made of the yolks.
Presented as published in 1950. 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
1333Calories
14 gProtein
336 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1333 kcal
Protein14 g
Carbohydrates336 g
Fiber1.4 g
Sugars312 g
Total Fat2.1 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium592 mg
Potassium876 mg
Calcium31 mg
Iron0.6 mg
Magnesium28 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C176 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate91 mcg
Choline23 mg
Caffeine0 mg
Water522 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 21. The excerpt below is the record exactly as published.
PRUNE SOUFFLE (or Baked Prune Whip) Temperature: 325 F. Time: 35 to 45 min. (6 servings) 4 egg whites 1% ec. sugar VW t. salt 1 lb. lemon juice 4% t. cream of tartar lito 2iceeruitepulp
Cook this with the app: pantry check, scaling, and the assistant.