Prune Pudding
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Presented as published in 1909. 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
997Calories
18 gProtein
248 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories997 kcal
Protein18 g
Carbohydrates248 g
Fiber16 g
Sugars187 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.5 mg
Potassium1662 mg
Calcium99 mg
Iron2.2 mg
Magnesium93 mg
Phosphorus156 mg
Zinc1 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A88 mcg
Vitamin E1 mg
Vitamin K135 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.3 mg
Folate9.1 mcg
Choline23 mg
Caffeine0 mg
Water174 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 21. The excerpt below is the record exactly as published.
PRUNE PUDDING. MRS. RITCHIE. a Half pound of prunes cooked until soft, stoned and chopped. Add half cup sugar and the whites of four eggs, beaten stiff
Cook this with the app: pantry check, scaling, and the assistant.