vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Prune Whip
From Farm and home cook book and housekeeper's assistant, 1907
Serves 3
A light and airy dessert.
Presented as published in 1907. 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
716Calories
12 gProtein
164 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories716 kcal
Protein12 g
Carbohydrates164 g
Fiber11 g
Sugars125 g
Total Fat7.1 g
Saturated Fat2.2 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol248 mg
Sodium98 mg
Potassium1200 mg
Calcium103 mg
Iron2.6 mg
Magnesium70 mg
Phosphorus236 mg
Zinc1.5 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D1.3 mcg
Vitamin C0.9 mg
Vitamin A166 mcg
Vitamin E1.4 mg
Vitamin K90 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.9 mg
Folate37 mcg
Choline211 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 72. The excerpt below is the record exactly as published.
Prune Whip Cook 1 lb dried prunes until very soft, in no more water than necessary. When done remove the stones, mash fine, add 1 cup sugar, mix well, and then add the stiffly beaten whites of 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.