Prune Whip (Uncooked)

Name: Prune Whip (Uncooked)
Ingredients: 14% c. prune pulp—not too moist; 1 to 3 th. lemon juice; We t. salt; 1 c. or more sugar; 2 egg whites

From The Williamston cook book, 1950

Serve plain or with Custard Sauce.

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

811Calories

6 gProtein

203 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories811 kcal

Protein6.5 g

Carbohydrates203 g

Fiber0 g

Sugars201 g

Total Fat0.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium2.2 mg

Potassium20 mg

Calcium2.9 mg

Iron0.1 mg

Magnesium1.5 mg

Phosphorus1.2 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C6 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate3.1 mcg

Choline0.8 mg

Caffeine0 mg

Water66 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 21. The excerpt below is the record exactly as published.

PRUNE WHIP (Uncooked) 6 Servings 14% c. prune pulp—not too 1 to 3 th. lemon juice moist We t. salt 1 c. or more sugar 2 egg whites

Cook this with the app: pantry check, scaling, and the assistant.