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Prune Pudding

Name: Prune Pudding
Yield: 8 servings
Ingredients: Milk or cream, 1 quart.; Eggs, 3.; Prune marmalade, 2 cups.; Corn-starch, 1 tablespoon.; Lemon extract.

From Vegetarian Cook Book, 1904

Serves 8

Presented as published in 1904. 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

692Calories

5 gProtein

59 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories692 kcal

Protein5.1 g

Carbohydrates59 g

Fiber0.8 g

Sugars39 g

Total Fat45 g

Saturated Fat25 g

Monounsaturated Fat9.7 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol195 mg

Sodium77 mg

Potassium221 mg

Calcium102 mg

Iron0.7 mg

Magnesium14 mg

Phosphorus122 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.4 mcg

Vitamin C6.7 mg

Vitamin A30 mcg

Vitamin E0.3 mg

Vitamin K3 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.2 mg

Folate17 mcg

Choline63 mg

Caffeine0 mg

Water115 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 51. The excerpt below is the record exactly as published.

PRUNE PUDDING Milk or cream, 1 quart. Eggs, 3. Prune marmalade, 2 cups. Corn-starch, 1 tablespoon. Lemon extract.

Cook this with the app: pantry check, scaling, and the assistant.