Prune Whip
From Quaker recipes, 1954
Presented as published in 1954. 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
1235Calories
20 gProtein
317 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1235 kcal
Protein20 g
Carbohydrates317 g
Fiber32 g
Sugars198 g
Total Fat1.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium9.3 mg
Potassium3321 mg
Calcium195 mg
Iron4.2 mg
Magnesium186 mg
Phosphorus313 mg
Zinc2 mg
Copper1.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A177 mcg
Vitamin E2 mg
Vitamin K270 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)8.5 mg
Folate18 mcg
Choline46 mg
Caffeine0 mg
Water218 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 31. The excerpt below is the record exactly as published.
PRUNE WHIP 1 pound prunes 3 egg whites 2 tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.