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Norwegian Prune Pudding
From Boston Cooking-School cook book, 1896
Serves 6
Serves 6.
Presented as published in 1896. 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
268Calories
1 gProtein
69 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories268 kcal
Protein0.9 g
Carbohydrates69 g
Fiber3.2 g
Sugars48 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium200 mg
Potassium284 mg
Calcium28 mg
Iron0.5 mg
Magnesium17 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A15 mcg
Vitamin E0.2 mg
Vitamin K23 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate2.1 mcg
Choline4.1 mg
Caffeine0 mg
Water94 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 226. The excerpt below is the record exactly as published.
NORWEGIAN PRUNE PUDDING 14 pound prunes 1-inch piece stick cinnamon 2 cups cold water 114 cups boiling water 1 cup sugar ¥ cup cornstarch ¥% teaspoon salt 1 tablespoon lemon juice
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