Prune Whip
From Aunt Sammy's radio recipes, 1926
Serve with custard sauce made from egg yolks.
Presented as published in 1926. 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
1034Calories
24 gProtein
250 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories1034 kcal
Protein24 g
Carbohydrates250 g
Fiber16 g
Sugars187 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium596 mg
Potassium1681 mg
Calcium107 mg
Iron2.2 mg
Magnesium97 mg
Phosphorus158 mg
Zinc1 mg
Copper0.7 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A88 mcg
Vitamin E1 mg
Vitamin K135 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)4.3 mg
Folate12 mcg
Choline24 mg
Caffeine0 mg
Water476 g
As published
This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 33. The excerpt below is the record exactly as published.
PRUNE WHIP }/2 pound prunes. 1 cup water. }/2 cup sugar. yi teaspoon salt. 1 tablespoon lemon juice or more. 6 egg whites
Cook this with the app: pantry check, scaling, and the assistant.