vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Prune Whip
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
949Calories
28 gProtein
175 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories949 kcal
Protein28 g
Carbohydrates175 g
Fiber8.1 g
Sugars145 g
Total Fat20 g
Saturated Fat6.4 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium287 mg
Potassium1124 mg
Calcium163 mg
Iron4.6 mg
Magnesium72 mg
Phosphorus475 mg
Zinc3.1 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D4 mcg
Vitamin C6.7 mg
Vitamin A364 mcg
Vitamin E2.6 mg
Vitamin K68 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)2.3 mg
Folate102 mcg
Choline600 mg
Caffeine0 mg
Water202 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 85. The excerpt below is the record exactly as published.
Prune Whip Four eggs, half cup sugar, quarter pound prunes, one tablespoon lemon juice
Cook this with the app: pantry check, scaling, and the assistant.