Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Prune Whip
From Atlanta women's club cook book, 1921
Serves 3
Recipe by Mrs. Thos. E. Kilby, Wife of Governor of Alabama.
A modern interpretation · AI-generated from the original record
Ingredients
- 1 lb. prunes
- 1/2 cup sugar
- Whites of 5 eggs
- 1/2 cup cream
Method
Cook prunes well, put through potato masher, add sugar, and fold in well beaten whites of eggs.
Put in pan, set in larger pan.
Place over gas flame on hot stove.
Steam 2 hours, keep water boiling rapidly all the time.
Serve in same pan with whipped cream.
Nutrition per serving
745Calories
15 gProtein
132 gCarbs
23 gFat
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 7. The excerpt below is the record exactly as published.
PRUNE WHIP. 1 lb. prunes. 1/2 cup sugar. Whites of 5 eggs. 1/2 cup cream
Cook this with the app: pantry check, scaling, and the assistant.