Bread and Prune Pudding

Name: Bread and Prune Pudding
Ingredients: two large slices of bread and butter; two eggs; one cup cooked pitted prunes, mashed; one pint milk; two tablespoonfuls sugar

From Physical culture cook book, 1901

Good.

Presented as published in 1901. 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

694Calories

34 gProtein

78 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories694 kcal

Protein34 g

Carbohydrates78 g

Fiber1.4 g

Sugars52 g

Total Fat27 g

Saturated Fat13 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat3.6 g

Omega-30.2 g

Cholesterol430 mg

Sodium614 mg

Potassium940 mg

Calcium782 mg

Iron3.8 mg

Magnesium86 mg

Phosphorus758 mg

Zinc3.9 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A316 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B123.5 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.3 mg

Niacin (B3)3.4 mg

Folate47 mcg

Choline381 mg

Caffeine0 mg

Water527 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 52. The excerpt below is the record exactly as published.

Bread and Prune Pudding (Good). — Put two large slices of bread and butter in a bak- ing dish. Beat yolks of two eggs, and add one cup cooked pitted prunes, mashed, one pint milk and twro tablespoonfuls suga

Cook this with the app: pantry check, scaling, and the assistant.