Prune Whip
From Wilkes County Home Demonstration Club cook book, 1947
Peggy Henderson, Roaring River Club
Presented as published in 1947. 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
1430Calories
12 gProtein
359 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories1430 kcal
Protein12 g
Carbohydrates359 g
Fiber25 g
Sugars328 g
Total Fat2.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium69 mg
Potassium859 mg
Calcium33 mg
Iron4 mg
Magnesium71 mg
Phosphorus163 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C83 mg
Vitamin A151 mcg
Vitamin E0.1 mg
Vitamin K1.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.6 mg
Folate39 mcg
Choline20 mg
Caffeine0 mg
Water253 g
As published
This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 28. The excerpt below is the record exactly as published.
PRUNE WHIP 2 unbeaten egg whites 1% cup sugar 1 cup fruit pulp 2 t. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.