Prune Whip
From Favorite recipes (North Carolina, 1948), 1948
Mrs. M. J. Abernethy
Presented as published in 1948. 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
5211Calories
56 gProtein
1363 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories5211 kcal
Protein56 g
Carbohydrates1363 g
Fiber129 g
Sugars892 g
Total Fat7.5 g
Saturated Fat1.6 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium38 mg
Potassium13285 mg
Calcium782 mg
Iron17 mg
Magnesium744 mg
Phosphorus1252 mg
Zinc8 mg
Copper5.1 mg
Manganese5.4 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A708 mcg
Vitamin E7.8 mg
Vitamin K1080 mcg
Vitamin B63.7 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)4 mg
Niacin (B3)34 mg
Folate73 mcg
Choline183 mg
Caffeine0 mg
Water690 g
As published
This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 6. The excerpt below is the record exactly as published.
PRUNE WHIP 4 egg whites Pinch of salt ae ee 2 cup sugar 4 or 5 large prunes Ree ae Beat whites very stiff with sugar, cut cooked prunes very fine. Fold into whites and steam in a buttered double boiler 13 hours. Serve with _w. whipped cream. Mrs. J. Carl Miller ead PRUNE WHIP © o “Cook 4 lb. prunes until soft. Remove stones, run through fine col- . Takes whites of 5 eggs and beat thoroughly. Add 1 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.