vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Prune Whip
From The Twin-city housewife, 1920
Serves 4
Recipe by Mrs. P. W. Crutchfield.
Presented as published in 1920. 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
307Calories
3 gProtein
76 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories307 kcal
Protein2.5 g
Carbohydrates76 g
Fiber3.1 g
Sugars65 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol47 mg
Sodium19 mg
Potassium337 mg
Calcium26 mg
Iron0.6 mg
Magnesium19 mg
Phosphorus55 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0.3 mg
Vitamin A37 mcg
Vitamin E0.3 mg
Vitamin K26 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate7.6 mcg
Choline41 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 47. The excerpt below is the record exactly as published.
Prune Whip Stew and mash prunes, beat whites of eggs and sugar
Cook this with the app: pantry check, scaling, and the assistant.