vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Prune Whip
From Atlanta women's club cook book, 1921
Serves 3
Recipe by Mrs. Thos. E. Kilby, Wife of Governor of Alabama.
Presented as published in 1921. 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
745Calories
15 gProtein
132 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories745 kcal
Protein15 g
Carbohydrates132 g
Fiber11 g
Sugars91 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat6 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol350 mg
Sodium130 mg
Potassium1260 mg
Calcium136 mg
Iron2.9 mg
Magnesium74 mg
Phosphorus292 mg
Zinc1.8 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D1.7 mcg
Vitamin C0.9 mg
Vitamin A192 mcg
Vitamin E1.5 mg
Vitamin K91 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.9 mg
Folate45 mcg
Choline260 mg
Caffeine0 mg
Water133 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 7. The excerpt below is the record exactly as published.
PRUNE WHIP. 1 lb. prunes. 1/2 cup sugar. Whites of 5 eggs. 1/2 cup cream
Cook this with the app: pantry check, scaling, and the assistant.