Prune Whip
From The Federation cook book, 1910
Recipe by Miss Marie Ford, Pasadena.
Presented as published in 1910. 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
65Calories
3 gProtein
13 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories65 kcal
Protein3.2 g
Carbohydrates13 g
Fiber0 g
Sugars13 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.2 mg
Potassium2.9 mg
Calcium0.3 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0.5 mcg
Choline0.1 mg
Caffeine0 mg
Water28 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 19. The excerpt below is the record exactly as published.
Prune Whip 6 prunes 1 tablespoon sugar White of an egg 1 half teaspoon lemon juice
Cook this with the app: pantry check, scaling, and the assistant.