vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Prune Whip
From How we cook in Tennessee .., 1906
Serves 3
Serve with whipped cream.
Presented as published in 1906. 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
739Calories
14 gProtein
164 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories739 kcal
Protein14 g
Carbohydrates164 g
Fiber11 g
Sugars124 g
Total Fat8.7 g
Saturated Fat2.7 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol310 mg
Sodium435 mg
Potassium1215 mg
Calcium286 mg
Iron3.2 mg
Magnesium72 mg
Phosphorus333 mg
Zinc1.7 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D1.7 mcg
Vitamin C0.9 mg
Vitamin A192 mcg
Vitamin E1.5 mg
Vitamin K90 mcg
Vitamin B60.4 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
Water110 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 108. The excerpt below is the record exactly as published.
Prune Whip. — Eighteen prunes, whites of five eggs, two tea- spoons baking powder, one cup sugar
Cook this with the app: pantry check, scaling, and the assistant.