Aunt Virginia's Prune Pudding
From The Aunts' Cook Book, 1922
Presented as published in 1922. 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
1267Calories
20 gProtein
313 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1267 kcal
Protein20 g
Carbohydrates313 g
Fiber12 g
Sugars266 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium297 mg
Potassium1350 mg
Calcium75 mg
Iron1.7 mg
Magnesium70 mg
Phosphorus117 mg
Zinc0.8 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A66 mcg
Vitamin E0.7 mg
Vitamin K101 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.2 mg
Folate6.8 mcg
Choline17 mg
Caffeine0 mg
Water182 g
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 27. The excerpt below is the record exactly as published.
Aunt Virginia's Prune Pudding Whites of 5 eggs beaten very stiff J^ teaspoon Cream of Tartar y^ teaspoon salt 3^ lb. prunes, cooked, and chopped very fine, 1 cup of pulverized sugar
Cook this with the app: pantry check, scaling, and the assistant.