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Prune Custard Pudding

Name: Prune Custard Pudding
Yield: 6 servings
Ingredients: one half pound of prunes; water to cover; one pint of dried cake; one quart of milk; two beaten eggs; a little salt; one teaspoon vanilla

From The Toronto Cook Book, 1915

Serves 6

Presented as published in 1915. 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

214Calories

8 gProtein

32 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories214 kcal

Protein8.2 g

Carbohydrates32 g

Fiber2.7 g

Sugars22 g

Total Fat6.9 g

Saturated Fat3.6 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol81 mg

Sodium91 mg

Potassium546 mg

Calcium230 mg

Iron0.6 mg

Magnesium38 mg

Phosphorus223 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.9 mcg

Vitamin C0.2 mg

Vitamin A93 mcg

Vitamin E0.4 mg

Vitamin K23 mcg

Vitamin B60.2 mg

Vitamin B121 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.9 mg

Folate9.3 mcg

Choline82 mg

Caffeine0 mg

Water325 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 87. The excerpt below is the record exactly as published.

Prune Custard Pudding Stew one half pound of prunes in water to cover until the stones will slip out easily. Let the syrup boil away. Soak one pint of dried cake in one quart of milk, add two beaten eggs, a little salt, one teaspoon vanilla

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