Prune Dessert

Name: Prune Dessert
Ingredients: two cupfuls of prunes; three-quarters of a cupful of sugar; the beaten whites of three eggs; a pinch of salt; one-quarter of a teaspoonful of soda

From Physical culture cook book, 1901

Presented as published in 1901. 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

1465Calories

17 gProtein

375 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1465 kcal

Protein17 g

Carbohydrates375 g

Fiber25 g

Sugars283 g

Total Fat1.8 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium8.5 mg

Potassium2551 mg

Calcium151 mg

Iron3.3 mg

Magnesium143 mg

Phosphorus240 mg

Zinc1.5 mg

Copper1 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C2.1 mg

Vitamin A136 mcg

Vitamin E1.5 mg

Vitamin K207 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)6.5 mg

Folate14 mcg

Choline35 mg

Caffeine0 mg

Water185 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 52. The excerpt below is the record exactly as published.

Prune Dessert. — Soak two cupfuls of prunes, then boil and stone. Put on again with three-quarters of a cupful of sugar; cook till thick, then cool. Add the beaten whites of three eggs, a pinch of salt, one-quarter of a teaspoonful of soda

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