Prune Pudding
From The Edwardsville cook book, 1906
Serve with cream.
Presented as published in 1906. 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
1375Calories
35 gProtein
291 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories1375 kcal
Protein35 g
Carbohydrates291 g
Fiber32 g
Sugars174 g
Total Fat21 g
Saturated Fat6.7 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol744 mg
Sodium293 mg
Potassium3596 mg
Calcium307 mg
Iron7.7 mg
Magnesium210 mg
Phosphorus709 mg
Zinc4.6 mg
Copper1.4 mg
Manganese1.4 mg
Vitamin D4 mcg
Vitamin C2.7 mg
Vitamin A497 mcg
Vitamin E4.1 mg
Vitamin K270 mcg
Vitamin B61.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.8 mg
Niacin (B3)8.7 mg
Folate112 mcg
Choline634 mg
Caffeine0 mg
Water293 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 31. The excerpt below is the record exactly as published.
PRUNE PUDDING. Mrs. J. T. Keller, St. Louis. Stew I lb. best prunes until done. When cold, remove seed Beat white of 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.