Norwegian Prune Pudding

Name: Norwegian Prune Pudding
Ingredients: l-inch piece stick cinnamon; add the sugar; remaining cup of water; Pick over and wash the prunes

From The practical cookbook, 1917

Serve with Soft custard or cream.

Presented as published in 1917. 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

1204Calories

4 gProtein

316 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories1204 kcal

Protein4 g

Carbohydrates316 g

Fiber15 g

Sugars267 g

Total Fat1.4 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium13 mg

Potassium1302 mg

Calcium134 mg

Iron2.1 mg

Magnesium77 mg

Phosphorus123 mg

Zinc0.9 mg

Copper0.5 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C1.2 mg

Vitamin A69 mcg

Vitamin E0.9 mg

Vitamin K105 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.3 mg

Folate7.3 mcg

Choline18 mg

Caffeine0 mg

Water291 g

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 13. The excerpt below is the record exactly as published.

Norw^:ian prune pudding. Additional ingredient: l-inch piece stick cinnamon cooked in sirup with prunes. Pick over and wash the prunes, soak for i hr. in \ c. of the water (cold), then cook in the same water until prunes are tender. Remove stones, add the sugar and remaining cup of water

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