Norwegian Prune Pudding

Name: Norwegian Prune Pudding
Ingredients: }^ lb. prunes or apricots; 2 c. cold water; }i c. sugar; ly2 c. boiling water; % c. cornstarch; 1 T. lemon juice

From Cooking in the elementary schools, January, 1922, 1922

Presented as published in 1922. 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

928Calories

6 gProtein

224 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories928 kcal

Protein5.8 g

Carbohydrates224 g

Fiber4.6 g

Sugars101 g

Total Fat2.1 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol0 mg

Sodium832 mg

Potassium116 mg

Calcium245 mg

Iron24 mg

Magnesium29 mg

Phosphorus60 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C6 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5.9 mg

Folate99 mcg

Choline10 mg

Caffeine0 mg

Water781 g

As published

This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 17. The excerpt below is the record exactly as published.

NORWEGIAN PRUNE PUDDING }^ lb. prunes or apricots 2 c. cold water }i c. sugar ly2 c. boiling water % c. cornstarch 1 T. lemon juice

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