Prune Whip
From Cookery for little girls, 1910
Serve before it begins to go down.
Presented as published in 1910. 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
1676Calories
36 gProtein
347 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories1676 kcal
Protein36 g
Carbohydrates347 g
Fiber16 g
Sugars288 g
Total Fat25 g
Saturated Fat8 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat4.9 g
Omega-30.1 g
Cholesterol930 mg
Sodium362 mg
Potassium2009 mg
Calcium240 mg
Iron6.6 mg
Magnesium124 mg
Phosphorus651 mg
Zinc4.2 mg
Copper0.8 mg
Manganese0.8 mg
Vitamin D5 mcg
Vitamin C1.4 mg
Vitamin A488 mcg
Vitamin E3.6 mg
Vitamin K136 mcg
Vitamin B60.9 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.6 mg
Niacin (B3)4.5 mg
Folate127 mcg
Choline758 mg
Caffeine0 mg
Water261 g
As published
This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 44. The excerpt below is the record exactly as published.
PRUNE WHIP Soak half a pound of prunes over night, then stew half an hour and sweeten with half a cupful of sugar. When cool, cut in small pieces or put through the colander, and stir in to the stiffly beaten whites of five eggs, with half a cupful of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.