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Prune Whip
From Boston Cooking-School cook book, 1896
Serves 1
Serve cold with Soft Custard.
Presented as published in 1896. 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
686Calories
29 gProtein
149 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories686 kcal
Protein29 g
Carbohydrates149 g
Fiber0 g
Sugars101 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium4 mg
Potassium512 mg
Calcium36 mg
Iron1.7 mg
Magnesium31 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A36 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)1.4 mg
Folate3.1 mcg
Choline0.8 mg
Caffeine0 mg
Water325 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 226. The excerpt below is the record exactly as published.
PRUNE WHIP 24 cup stewed prunes (p. 57), pitted VY cup sugar 5 egg whites Y% tablespoon lemon juice
Cook this with the app: pantry check, scaling, and the assistant.