vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Prune Pudding
From Superior cook book, 1905
Serves 2
Eat cold, with whipped cream.
Presented as published in 1905. 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
710Calories
10 gProtein
176 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories710 kcal
Protein10 g
Carbohydrates176 g
Fiber8.1 g
Sugars144 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.6 mg
Potassium1236 mg
Calcium50 mg
Iron1.2 mg
Magnesium47 mg
Phosphorus78 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A44 mcg
Vitamin E0.5 mg
Vitamin K67 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.1 mg
Folate4.5 mcg
Choline11 mg
Caffeine0 mg
Water100 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 68. The excerpt below is the record exactly as published.
Prune Pudding. Boil I/O lb. prunes until very soft and the juice all boiled out. IJeniove stones and eliop the ])runes. Beat tlie whites of ;? eggs, add Vl' eup ])ulverized sugar, pinch of salt, i j teaspoon of cream t<irtar, l/o teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.