vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Prune Whip
From The Cook County cook book, 1912
Serves 8
Serves 8.
Presented as published in 1912. 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
69Calories
1 gProtein
18 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories69 kcal
Protein1.3 g
Carbohydrates18 g
Fiber2 g
Sugars11 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.1 mg
Potassium223 mg
Calcium12 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A18 mcg
Vitamin E0.3 mg
Vitamin K13 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate1.3 mcg
Choline3 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 367. The excerpt below is the record exactly as published.
PRUNE WHIP. — Boil 1 cup prunes and J^ cup dried apricots until soft. Take skins and stones off of the prunes and put on and boil again with the apricots until both have reached a j/ulp. Remove, and let cool. Beat in whites of 1 egg and sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.