Prune Whip
From Trinity cook book, 1925
Delicious. Recipe by Mrs. R. Cosby Newton.
Presented as published in 1925. 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
1217Calories
30 gProtein
247 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1217 kcal
Protein30 g
Carbohydrates247 g
Fiber16 g
Sugars187 g
Total Fat20 g
Saturated Fat6.5 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol744 mg
Sodium290 mg
Potassium1938 mg
Calcium211 mg
Iron5.7 mg
Magnesium117 mg
Phosphorus552 mg
Zinc3.6 mg
Copper0.8 mg
Manganese0.7 mg
Vitamin D4 mcg
Vitamin C1.4 mg
Vitamin A408 mcg
Vitamin E3.1 mg
Vitamin K136 mcg
Vitamin B60.8 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)4.4 mg
Folate103 mcg
Choline611 mg
Caffeine0 mg
Water223 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 25. The excerpt below is the record exactly as published.
PRUNE WHIP Soak one-half pound prunes over night, in the morning stew until tender, rub through a sieve, add one-half cup sugar, beat whites of four eggs
Cook this with the app: pantry check, scaling, and the assistant.