Prune Whips
From A Little Cook-Book for a Little Girl, 1905
Serve hot or cold, with cream.
Presented as published in 1905. 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
88Calories
4 gProtein
19 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories88 kcal
Protein3.6 g
Carbohydrates19 g
Fiber0 g
Sugars8.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.9 mg
Potassium124 mg
Calcium8.5 mg
Iron0.4 mg
Magnesium7.4 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A9.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water50 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 33. The excerpt below is the record exactly as published.
Prune Whips This was a cooking-school rule which the Pretty Aunt put in, because she said it was the best sort of a pudding for little girls to make and like. 1 tablespoonful of powdered sugar. 2 tablespoonfuls stewed prunes. White of one egg
Cook this with the app: pantry check, scaling, and the assistant.