Prune Pudding
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
1555Calories
23 gProtein
397 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1555 kcal
Protein23 g
Carbohydrates397 g
Fiber32 g
Sugars275 g
Total Fat2.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium3386 mg
Calcium200 mg
Iron4.3 mg
Magnesium190 mg
Phosphorus318 mg
Zinc2 mg
Copper1.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A177 mcg
Vitamin E2 mg
Vitamin K270 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)8.6 mg
Folate31 mcg
Choline49 mg
Caffeine0 mg
Water301 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 34. The excerpt below is the record exactly as published.
PRUNE PUDDING. lb. prunes. 4 tbsp. lemon juice. c. sugar. Whites 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.