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Prune Pudding

Name: Prune Pudding
Yield: 6 servings
Ingredients: one pound of prunes; one-half pound of walnuts or almonds; the whites of four eggs; one cupful of sugar; whipped cream

From The national course in home economics, 1917

Serves 6

Mrs. W. H. Carrick.

Presented as published in 1917. 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

588Calories

14 gProtein

91 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories588 kcal

Protein14 g

Carbohydrates91 g

Fiber10 g

Sugars64 g

Total Fat23 g

Saturated Fat3.1 g

Monounsaturated Fat13 g

Polyunsaturated Fat5.4 g

Omega-30 g

Cholesterol127 mg

Sodium50 mg

Potassium883 mg

Calcium157 mg

Iron2.7 mg

Magnesium138 mg

Phosphorus304 mg

Zinc2 mg

Copper0.6 mg

Manganese1.1 mg

Vitamin D0.7 mcg

Vitamin C0.5 mg

Vitamin A91 mcg

Vitamin E10 mg

Vitamin K45 mcg

Vitamin B60.3 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)2.8 mg

Folate35 mcg

Choline126 mg

Caffeine0 mg

Water53 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 200. The excerpt below is the record exactly as published.

PRUNE PUDDING. One pound of prunes, one-half, pound of walnuts or almonds, the whites of four eggs, one cupful of sugar, whipped cream

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