vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Prune Whip
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Presented as published in 1914. 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
1106Calories
35 gProtein
198 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories1106 kcal
Protein35 g
Carbohydrates198 g
Fiber11 g
Sugars158 g
Total Fat25 g
Saturated Fat8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.9 g
Omega-30.1 g
Cholesterol930 mg
Sodium359 mg
Potassium1451 mg
Calcium206 mg
Iron5.8 mg
Magnesium92 mg
Phosphorus599 mg
Zinc3.9 mg
Copper0.6 mg
Manganese0.5 mg
Vitamin D5 mcg
Vitamin C3.9 mg
Vitamin A458 mcg
Vitamin E3.3 mg
Vitamin K90 mcg
Vitamin B60.7 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)3 mg
Folate125 mcg
Choline751 mg
Caffeine0 mg
Water244 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 89. The excerpt below is the record exactly as published.
PKUNE WHIP. 1-3 lb. prunes 1/2 cup sugar Whites 5 eggs y2 tbl. lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.