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Norwegian Prune Pudding
From Mary Jane's cook book, 1916
Serves 3
Miss A. E. B., Jamaica Plain.
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
583Calories
3 gProtein
148 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories583 kcal
Protein3.4 g
Carbohydrates148 g
Fiber7.6 g
Sugars96 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium248 mg
Potassium596 mg
Calcium122 mg
Iron8 mg
Magnesium41 mg
Phosphorus70 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C2.5 mg
Vitamin A30 mcg
Vitamin E0.4 mg
Vitamin K46 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 Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 55. The excerpt below is the record exactly as published.
NORWEGIAN PRUNE PUDDING. Prunes, 1/2 pound. Stick cinnamon, 1 inch. Cold water, 2 cups. Boiling water, 1 1-3 cups. Sugar, 1 cup. Cornstarch, 1-3 cup. Lemon juice, 1 tablespoon
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