Dried Fruit Pudding

Name: Dried Fruit Pudding
Ingredients: One cup dried apricots, peaches or prunes soaked two hours in two cups of water.; 1 cup bread crumbs; 2 eggs; 2 cup corn syrup; 4 teaspoon salt; 1 teaspoon orange or lemon rind; 1 teaspoon lemon juice; 4+ cup chopped nuts

From Foods that will win the war, 1918

Presented as published in 1918. 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

3108Calories

33 gProtein

707 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories3108 kcal

Protein33 g

Carbohydrates707 g

Fiber26 g

Sugars578 g

Total Fat43 g

Saturated Fat4.2 g

Monounsaturated Fat24 g

Polyunsaturated Fat11 g

Omega-30 g

Cholesterol0 mg

Sodium10532 mg

Potassium2027 mg

Calcium558 mg

Iron9.6 mg

Magnesium318 mg

Phosphorus643 mg

Zinc7.5 mg

Copper1.5 mg

Manganese3.1 mg

Vitamin D0 mcg

Vitamin C5.6 mg

Vitamin A68 mcg

Vitamin E19 mg

Vitamin K111 mcg

Vitamin B60.6 mg

Vitamin B120.4 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1.6 mg

Niacin (B3)13 mg

Folate155 mcg

Choline71 mg

Caffeine0 mg

Water219 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 43. The excerpt below is the record exactly as published.

DRIED FRUIT PUDDING One cup dried apricots, peaches or prunes soaked two hours in two cups of water. 1 cup bread crumbs 2 eggs 2 cup corn syrup 4 teaspoon salt 1 teaspoon orange or lemon 1 teaspoon lemon juice rind 4+ cup chopped nuts

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