vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Prune Pudding
From The Toronto Cook Book, 1915
Serves 2
For custard, beat yolks of eggs, milk, and sugar together, heat and stir until thickened.
Presented as published in 1915. 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
693Calories
12 gProtein
170 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories693 kcal
Protein12 g
Carbohydrates170 g
Sugars100 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.5 mg
Potassium803 mg
Calcium55 mg
Iron2.7 mg
Magnesium48 mg
Phosphorus84 mg
Zinc0.6 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A59 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.2 mg
Folate0 mcg
Water232 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 78. The excerpt below is the record exactly as published.
Prune Pudding One pound stewed prunes with pits removed, one cup white sugar, whites of six eggs
Cook this with the app: pantry check, scaling, and the assistant.