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Boiled Prune Pudding
From The home cook book, 1905
Serves 6
Cover with oiled paper to keep out water and steam.
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
465Calories
6 gProtein
48 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories465 kcal
Protein5.7 g
Carbohydrates48 g
Fiber4 g
Sugars19 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol22 mg
Sodium412 mg
Potassium367 mg
Calcium94 mg
Iron1.8 mg
Magnesium30 mg
Phosphorus98 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C0.2 mg
Vitamin A21 mcg
Vitamin E0.6 mg
Vitamin K25 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate32 mcg
Choline13 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 159. The excerpt below is the record exactly as published.
BOILED PRUNE PUDDING Chop fine six ounces of suet and mix in six ounces of breadcrmnbs. Free from the pits and chop half a pound of prunes and add them to the suet. Add also a heaping table- spoon of sugar and half a teaspoon of salt. Beat three eggs and mix with a gill of milk
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