vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Prune Pudding
From Royal Victoria cook book, 1900
Serves 2
Butter pudding dish.
Presented as published in 1900. 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
644Calories
18 gProtein
123 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories644 kcal
Protein18 g
Carbohydrates123 g
Fiber8.1 g
Sugars94 g
Total Fat12 g
Saturated Fat4 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol465 mg
Sodium180 mg
Potassium1004 mg
Calcium119 mg
Iron3.3 mg
Magnesium62 mg
Phosphorus326 mg
Zinc2.1 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D2.5 mcg
Vitamin C0.7 mg
Vitamin A244 mcg
Vitamin E1.8 mg
Vitamin K68 mcg
Vitamin B60.4 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.2 mg
Folate63 mcg
Choline379 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 29. The excerpt below is the record exactly as published.
PRUNE PUDDING.—One-half pound prunes, $ cup oranulated sugar, whites of 3 and yolks of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.