Camp Pudding

Name: Camp Pudding
Ingredients: 1/2 pound of dried prunes; 8 slices of bread, cut thin and buttered; 1/2 cup of sugar; 1 tablespoonful of butter

From The fun of cooking, 1915

A delicious dessert for camping.

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

1579Calories

28 gProtein

363 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories1579 kcal

Protein28 g

Carbohydrates363 g

Fiber22 g

Sugars200 g

Total Fat21 g

Saturated Fat2.2 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat4.6 g

Omega-30.5 g

Cholesterol31 mg

Sodium1152 mg

Potassium1946 mg

Calcium607 mg

Iron10 mg

Magnesium158 mg

Phosphorus430 mg

Zinc3.1 mg

Copper0.9 mg

Manganese2.2 mg

Vitamin D0 mcg

Vitamin C1.4 mg

Vitamin A88 mcg

Vitamin E1 mg

Vitamin K135 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1 mg

Niacin (B3)16 mg

Folate9.1 mcg

Choline23 mg

Caffeine0 mg

Water158 g

As published

This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 35. The excerpt below is the record exactly as published.

CAMP PUDDING % pound of dried prunes. 8 slices of bread, cut thin and buttered. % cup of sugar. 1 tablespoonful of butter

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