Norwegian Prune Pudding

Name: Norwegian Prune Pudding
Ingredients: 1 C. sugar; % C. corn starch; 11/^ C. boiling prune juice; 1 inch piece stick cinnamon; 1/^ pound of cooked prunes; 1 T. lemon juice

From A simple course in home economics for rural schools, 1916

Presented as published in 1916. 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

1034Calories

2 gProtein

264 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories1034 kcal

Protein2 g

Carbohydrates264 g

Fiber3.3 g

Sugars256 g

Total Fat0.8 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium46 mg

Potassium841 mg

Calcium114 mg

Iron2.5 mg

Magnesium63 mg

Phosphorus83 mg

Zinc0.6 mg

Copper0.1 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C6.2 mg

Vitamin A0.8 mcg

Vitamin E0.1 mg

Vitamin K1.6 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate23 mcg

Choline1.6 mg

Caffeine0 mg

Water320 g

As published

This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 26. The excerpt below is the record exactly as published.

orwegian. Prune Pudding 1 C. sugar % C. corn starch Blend together; add gradually 11/^ C. boiling prune juice; add water to make the measure, it' necessary ; add 1 inch piece stick cinnamon 1/^ pound of cooked prunes — stoned 1 T. lemon juice

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