Prune Whip
From A handbook of home economics, 1912
The oven must be a moderate one or the whip will fall.
Presented as published in 1912. 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
1005Calories
18 gProtein
249 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories1005 kcal
Protein18 g
Carbohydrates249 g
Fiber16 g
Sugars185 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium6.7 mg
Potassium1678 mg
Calcium99 mg
Iron2.2 mg
Magnesium94 mg
Phosphorus158 mg
Zinc1 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A88 mcg
Vitamin E1 mg
Vitamin K135 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.3 mg
Folate12 mcg
Choline24 mg
Caffeine0 mg
Water188 g
As published
This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 25. The excerpt below is the record exactly as published.
Prune Whip % lb. prunes. 4 egg whites. Yz c. confectioners' sugar. 1 tbsp. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.