Prune Whip
From One-room cookery, 1950
Presented as published in 1950. 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
1459Calories
16 gProtein
379 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1459 kcal
Protein16 g
Carbohydrates379 g
Fiber0.1 g
Sugars42 g
Total Fat3.4 g
Saturated Fat0.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium56 mg
Potassium4054 mg
Calcium355 mg
Iron13 mg
Magnesium243 mg
Phosphorus480 mg
Zinc3.1 mg
Copper2.3 mg
Manganese1.2 mg
Vitamin D1.3 mcg
Vitamin C5.5 mg
Vitamin A309 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B62.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate3.1 mcg
Choline5.8 mg
Caffeine0 mg
Water787 g
As published
This recipe was extracted from One-room cookery (1950) by Gas Council (Great Britain), page 8. The excerpt below is the record exactly as published.
PRUNE WHIP Utensils required : basin, whisk, glass dish. 4 teacup sieved stewed prunes ; %4 tablespoon marmalade ; 3 tablespoon sugar ; few drops lemon flavouring ; 2 tablespoons evaporated milk
Cook this with the app: pantry check, scaling, and the assistant.