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Prune Custard
From How we cook in Tennessee .., 1906
Serves 6
Recipe by Miss Vandenbrook.
Presented as published in 1906. 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
401Calories
2 gProtein
106 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories401 kcal
Protein2.5 g
Carbohydrates106 g
Fiber8.1 g
Sugars77 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.6 mg
Potassium831 mg
Calcium49 mg
Iron1.1 mg
Magnesium47 mg
Phosphorus78 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A44 mcg
Vitamin E0.5 mg
Vitamin K67 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate4.5 mcg
Choline11 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 116. The excerpt below is the record exactly as published.
Prune Custard. — One and one-half pounds prunes, one cup sugar, pinch salt
Cook this with the app: pantry check, scaling, and the assistant.