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Prune Pudding
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for six or eight persons.
Presented as published in 1892. 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
677Calories
5 gProtein
155 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories677 kcal
Protein5 g
Carbohydrates155 g
Fiber16 g
Sugars93 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium15 mg
Potassium1824 mg
Calcium113 mg
Iron2.7 mg
Magnesium110 mg
Phosphorus186 mg
Zinc1.2 mg
Copper0.7 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A88 mcg
Vitamin E1 mg
Vitamin K135 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.5 mg
Folate10 mcg
Choline30 mg
Caffeine0 mg
Water358 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1386. The excerpt below is the record exactly as published.
Prune Pudding. — Wash and stone a pound of prunes. Blanch the kernels, and simmer them with three-quarters of a pint of water, a glassful of port, and a table-spoonful of sugar, till they are quite soft. Line a mould with pieces of the crumb of bread which have been soaked in clarified butter. Pour in the stewed prunes gently, so as not to displace the bread, and add a table-spoonful of maiinalade. Cover the fruit with a layer of bread, tie a piece of buttered paper
Cook this with the app: pantry check, scaling, and the assistant.