vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Prune Pudding
From Dora's cook book, 1888
Serves 3
Serve with sauce.
Presented as published in 1888. 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
200Calories
7 gProtein
34 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories200 kcal
Protein7.5 g
Carbohydrates34 g
Fiber0.1 g
Sugars0.2 g
Total Fat6.2 g
Saturated Fat1.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol189 mg
Sodium74 mg
Potassium399 mg
Calcium51 mg
Iron2 mg
Magnesium26 mg
Phosphorus135 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 46. The excerpt below is the record exactly as published.
PRUNE PUDDING. Heat a little more than a pint of sweet milk to the boil- ing point, then stir in gradually a little cold milk in which you have rubbed smooth two dessert spoonfuls cornstarch ; sweeten to taste, add three well beaten eggs, a teaspoonful butter, and a little grated nutmeg. Let this come to a boil, then pour it in a buttered pudding dish, first adding a cup of stewed prunes
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