Prune Pudding
From Some simple Sunday suppers, 1895
Presented as published in 1895. 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
As published
This recipe was extracted from Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 11. The excerpt below is the record exactly as published.
Prune Pudding. — Half pound prunes, cooked until soft. Beat stiff the whites of six eggs; mix with fruit and three-quarters of a cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.