vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Prune Float
From San Rafael cook book, 1906, 1906
Serves 2
May be served cold with whipped cream.
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
698Calories
23 gProtein
118 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories698 kcal
Protein23 g
Carbohydrates118 g
Fiber8.2 g
Sugars74 g
Total Fat18 g
Saturated Fat7.8 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium239 mg
Potassium1336 mg
Calcium405 mg
Iron2.9 mg
Magnesium88 mg
Phosphorus525 mg
Zinc2.8 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D4.3 mcg
Vitamin C0.7 mg
Vitamin A282 mcg
Vitamin E1.7 mg
Vitamin K68 mcg
Vitamin B60.6 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)2.5 mg
Folate52 mcg
Choline349 mg
Caffeine0 mg
Water328 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 55. The excerpt below is the record exactly as published.
PRUNE FLOAT — IVIiss Tena Bremner. 1 pt. milk, 4 tablespoons corn starch, % lb prunes, 1 tablespoon sugar, % teaspoon vanilla, 4 eggs, 3 tablespoons powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.