vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Prune Pudding
From The New century cook book, 1899
Serves 1
Presented as published in 1899. 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
854Calories
37 gProtein
190 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories854 kcal
Protein37 g
Carbohydrates190 g
Fiber16 g
Sugars124 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.9 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)1.6 mg
Niacin (B3)4.3 mg
Folate9.1 mcg
Choline23 mg
Caffeine0 mg
Water329 g
As published
This recipe was extracted from The New century cook book (1899), page 128. The excerpt below is the record exactly as published.
Prune Pudding. Boil one-half pound prunes until soft; rub through a col- ander. Beat the whites of six eggs to a stiff froth (four eggs will do); add three tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.