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Baked Prune Pudding
From Cooking for profit, 1886
Serves 2
Use recipe No. 113 or No. 390 for the bread pudding.
Presented as published in 1886. 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
486Calories
5 gProtein
128 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories486 kcal
Protein5.3 g
Carbohydrates128 g
Fiber0.2 g
Sugars1.3 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium8.9 mg
Potassium1534 mg
Calcium104 mg
Iron5 mg
Magnesium91 mg
Phosphorus159 mg
Zinc1.1 mg
Copper0.9 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A109 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.2 mg
Folate10 mcg
Choline2.6 mg
Caffeine0 mg
Water332 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 278. The excerpt below is the record exactly as published.
Baked Prune Pudding. Make a bread pudding, either No. 113 doubled perhaps in quantity, or at No. 390. Take three cups of stewed prunes without the juice and drop them in as you would raisins; the prunes are better if pitted and sprinkled with lemon juice
Cook this with the app: pantry check, scaling, and the assistant.