Prune Pudding
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Served in the rind of oranges adds to the appearance.
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
1489Calories
35 gProtein
361 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1489 kcal
Protein35 g
Carbohydrates361 g
Fiber32 g
Sugars199 g
Total Fat3.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium91 mg
Potassium5085 mg
Calcium275 mg
Iron5.7 mg
Magnesium257 mg
Phosphorus448 mg
Zinc3.2 mg
Copper2 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C56 mg
Vitamin A177 mcg
Vitamin E2 mg
Vitamin K271 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)10 mg
Folate18 mcg
Choline46 mg
Caffeine0 mg
Water582 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 52. The excerpt below is the record exactly as published.
PRUNE PUDDING. Soak one pound of prunes in hot water for twenty-five minutes, then boil them over a slow fire about three to four hours until their natural sweetness is restored, adding a stick of cinnamon. Wash them thru a sieve as soon as stones are removed. Add the whites of six well-beaten eggs. Bake for fifteen minutes in a moderate oven. Pour over it the juice of two sweet oranges
Cook this with the app: pantry check, scaling, and the assistant.