Prune Whip
From The National home cook book, 1900
Serve with a sauce made from egg yolks, sugar, and milk.
Presented as published in 1900. 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
306Calories
10 gProtein
69 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories306 kcal
Protein9.6 g
Carbohydrates69 g
Fiber0 g
Sugars66 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium118 mg
Potassium1.5 mg
Calcium66 mg
Iron0.2 mg
Magnesium0.5 mg
Phosphorus24 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water78 g
As published
This recipe was extracted from The National home cook book (1900), page 29. The excerpt below is the record exactly as published.
12 large prunes until tender, ch _ fine; beat whites three eggs with pinch of salt, add one-third ~ cup sugar, one-fourth teaspoon baking powder; add prunes, | BOY: bake 30 minutes; set pan in another pan of cold water an ‘ae _ put. in the oven to bake. Sauce—Yolks three eggs beaten, add one-third cup sugar
Cook this with the app: pantry check, scaling, and the assistant.