vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Prune Whip

Name: Prune Whip
Yield: 3 servings
Ingredients: One pound of prunes; the whites of four eggs; two-thirds of a cup of sugar; one-half pint of cream; the juice of half a lemon

From Harper's cook book encyclopædia, 1902

Serves 3

Serve cold.

Presented as published in 1902. 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

904Calories

13 gProtein

146 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories904 kcal

Protein13 g

Carbohydrates146 g

Fiber11 g

Sugars103 g

Total Fat35 g

Saturated Fat18 g

Monounsaturated Fat8.3 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol328 mg

Sodium115 mg

Potassium1298 mg

Calcium155 mg

Iron2.7 mg

Magnesium76 mg

Phosphorus283 mg

Zinc1.7 mg

Copper0.5 mg

Manganese0.5 mg

Vitamin D1.3 mcg

Vitamin C9.7 mg

Vitamin A166 mcg

Vitamin E1.4 mg

Vitamin K92 mcg

Vitamin B60.5 mg

Vitamin B120.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)3 mg

Folate39 mcg

Choline212 mg

Caffeine0 mg

Water158 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 199. The excerpt below is the record exactly as published.

Prune Whip FRUITS Raspberry Meringue Stew gently for half an hour. If desired, add wine — port is the most suitable for the purpose — and stew twenty minutes longer; serve cold in a glass dish. Prune Whip. — One pound of prunes, the whites of four eggs, two- thirds of a cup of sugar, one-half pint of cream, and the juice of half a lemon

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