vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Prune Whip
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
120Calories
3 gProtein
27 gCarbs
0 gFat
Full nutrition (21 nutrients)
Calories120 kcal
Protein3.3 g
Carbohydrates27 g
Sugars26 g
Total Fat0.1 g
Sodium0.3 mg
Potassium29 mg
Calcium1.7 mg
Iron0 mg
Magnesium1.7 mg
Phosphorus2.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C4.7 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate4.5 mcg
Water40 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 54. The excerpt below is the record exactly as published.
PRUNE WHIP. Prunes. Sugar, 2 tablespoons. Egg whites, 2. Orange juice, 1 tablespoon
Cook this with the app: pantry check, scaling, and the assistant.