vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Prune Pudding
From The Henderson cook book, 1914
Serves 1
— Mrs. W. D. Horner.
Presented as published in 1914. 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
1074Calories
18 gProtein
246 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories1074 kcal
Protein18 g
Carbohydrates246 g
Fiber16 g
Sugars187 g
Total Fat11 g
Saturated Fat3.3 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol372 mg
Sodium148 mg
Potassium1800 mg
Calcium155 mg
Iron3.9 mg
Magnesium105 mg
Phosphorus354 mg
Zinc2.3 mg
Copper0.7 mg
Manganese0.7 mg
Vitamin D2 mcg
Vitamin C1.4 mg
Vitamin A248 mcg
Vitamin E2 mg
Vitamin K135 mcg
Vitamin B60.6 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.3 mg
Folate56 mcg
Choline317 mg
Caffeine0 mg
Water146 g
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 44. The excerpt below is the record exactly as published.
PRUNE PUDDING. Soak y2 pound of prunes and stew them until they are very- soft. Remove the seed and beat the prunes until they are light, and sweeten with !/o cup of sugar. Beat the whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.