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Norwegian Prune Pudding
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 3
Presented as published in 1914. 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
576Calories
3 gProtein
146 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories576 kcal
Protein3.4 g
Carbohydrates146 g
Fiber6.7 g
Sugars96 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium248 mg
Potassium589 mg
Calcium106 mg
Iron7.8 mg
Magnesium40 mg
Phosphorus69 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C2.5 mg
Vitamin A29 mcg
Vitamin E0.3 mg
Vitamin K45 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate32 mcg
Choline11 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 89. The excerpt below is the record exactly as published.
NORWEGIAN PEUNE PUDDING. y2 lb. prunes 1 1-3 C. boiling water 2 C. cold water 5 T. cornstarch 1 C. sugar 1 T. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.