vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Prune Pudding
From The home cook book, 1905
Serves 5
Cream may be used instead of sauce.
Presented as published in 1905. 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
729Calories
18 gProtein
143 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories729 kcal
Protein18 g
Carbohydrates143 g
Fiber6.4 g
Sugars120 g
Total Fat13 g
Saturated Fat5 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol384 mg
Sodium182 mg
Potassium950 mg
Calcium216 mg
Iron2.6 mg
Magnesium61 mg
Phosphorus359 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D2.9 mcg
Vitamin C0.5 mg
Vitamin A227 mcg
Vitamin E1.5 mg
Vitamin K54 mcg
Vitamin B60.4 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.9 mg
Folate51 mcg
Choline321 mg
Caffeine0 mg
Water190 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 152. The excerpt below is the record exactly as published.
PRUNE PUDDING After thoroughly washing one pound of prunes, stew them till tender. Put them through a colander and add two cups of sugar. Beat to a stiflf froth the whites of five eggs and stir in the prunes. Pour into a pudding dish and bake ten minutes. For the sauce to the prunes heat a pint of milk in a double- boiler, add a little sugar to your taste, the yolks of the five eggs
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