Prune Whip
From The school kitchen textbook, 1915
Serve with soft custard or whipped cream.
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
338Calories
15 gProtein
75 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories338 kcal
Protein15 g
Carbohydrates75 g
Fiber8.1 g
Sugars43 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.3 mg
Potassium830 mg
Calcium49 mg
Iron1.1 mg
Magnesium46 mg
Phosphorus78 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A44 mcg
Vitamin E0.5 mg
Vitamin K67 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.1 mg
Folate4.5 mcg
Choline11 mg
Caffeine0 mg
Water139 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 149. The excerpt below is the record exactly as published.
Prune Whip Wash, rub, rinse, and soak one fourth pound of prunes. When plump, simmer until very soft. Remove the stones and rub pulp through a strainer. Add sugar if tart and lemon juice if very sweet, and cook five minutes. When cool add the well beaten whites of four eggs
Cook this with the app: pantry check, scaling, and the assistant.