Prune Whip
From The Edwardsville cook book, 1906
Serve with whipped cream.
Presented as published in 1906. 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
1929Calories
23 gProtein
493 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1929 kcal
Protein23 g
Carbohydrates493 g
Fiber32 g
Sugars374 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium11 mg
Potassium3324 mg
Calcium197 mg
Iron4.3 mg
Magnesium187 mg
Phosphorus313 mg
Zinc2 mg
Copper1.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A177 mcg
Vitamin E2 mg
Vitamin K270 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)8.5 mg
Folate18 mcg
Choline46 mg
Caffeine0 mg
Water244 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 33. The excerpt below is the record exactly as published.
PRUNE WHIP. Mrs. John Keller. lb. prunes. 1 small cup sugar. 4 whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.