Prune Pudding
From The Carbon County cook book, 1926
Presented as published in 1926. 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
1389Calories
35 gProtein
120 gCarbs
86 gFat
Full nutrition (33 nutrients)
Calories1389 kcal
Protein35 g
Carbohydrates120 g
Fiber9.5 g
Sugars92 g
Total Fat86 g
Saturated Fat7.5 g
Monounsaturated Fat12 g
Polyunsaturated Fat61 g
Cholesterol0 mg
Sodium2 mg
Potassium848 mg
Calcium129 mg
Iron3.2 mg
Magnesium193 mg
Phosphorus479 mg
Zinc3.6 mg
Copper1.6 mg
Manganese3.8 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A17 mcg
Vitamin E0.2 mg
Vitamin K28 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.3 mg
Folate1.7 mcg
Choline4.4 mg
Caffeine0 mg
Water149 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 25. The excerpt below is the record exactly as published.
Prune Pudding. 14 cup prunes, whites of 5 eggs, 6 tablespoons granulated sugar, 1 cup chopped walnuts, 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.