Bread Pudding with Prunes
From A text-book of cooking, 1915
Use prune cooking water for Lemon Sauce.
Presented as published in 1915. 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
1398Calories
34 gProtein
290 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories1398 kcal
Protein34 g
Carbohydrates290 g
Fiber18 g
Sugars186 g
Total Fat19 g
Saturated Fat7.4 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat3.4 g
Omega-30.2 g
Cholesterol215 mg
Sodium889 mg
Potassium1978 mg
Calcium602 mg
Iron7.5 mg
Magnesium177 mg
Phosphorus691 mg
Zinc4.2 mg
Copper0.8 mg
Manganese2.2 mg
Vitamin D3.3 mcg
Vitamin C1.3 mg
Vitamin A226 mcg
Vitamin E1.7 mg
Vitamin K111 mcg
Vitamin B60.8 mg
Vitamin B121.8 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.3 mg
Niacin (B3)11 mg
Folate134 mcg
Choline234 mg
Caffeine0 mg
Water336 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 49. The excerpt below is the record exactly as published.
BREAD PUDDING WITH PRUNES 1 cupful prunes 4 slices buttered bread J cupful sugar 1 cupful milk Nutmeg 1 egg Salt
Cook this with the app: pantry check, scaling, and the assistant.