vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Prune Pudding
From Royal Victoria cook book, 1900
Serves 2
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
674Calories
11 gProtein
171 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories674 kcal
Protein11 g
Carbohydrates171 g
Fiber16 g
Sugars111 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.8 mg
Potassium1661 mg
Calcium98 mg
Iron2.1 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)0.7 mg
Niacin (B3)4.3 mg
Folate9.1 mcg
Choline23 mg
Caffeine0 mg
Water122 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 30. The excerpt below is the record exactly as published.
PRUNE PUDDING.—One pound prunes (stewed and stoned), whites of 4 eggs whipped, $4 cup sugar added.
Cook this with the app: pantry check, scaling, and the assistant.