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Prune Whip
From The household cook book, 1902
Serves 2
Other fruit whips can be made the same way.
Presented as published in 1902. 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
561Calories
16 gProtein
112 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories561 kcal
Protein16 g
Carbohydrates112 g
Fiber12 g
Sugars67 g
Total Fat10 g
Saturated Fat3.3 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium145 mg
Potassium1412 mg
Calcium131 mg
Iron3.4 mg
Magnesium83 mg
Phosphorus318 mg
Zinc2.1 mg
Copper0.6 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C1 mg
Vitamin A228 mcg
Vitamin E1.8 mg
Vitamin K104 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.3 mg
Folate54 mcg
Choline312 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 311. The excerpt below is the record exactly as published.
PRUNE WHIP — Take 2 cups prunes, sweeten to taste and stew; when cold add whites of 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.