Prune Pudding

Name: Prune Pudding
Ingredients: Half a pound of prunes; whites of six eggs; powdered sugar sufficient to make it a little thinner than icing

From Cooks in clover, 1889

Recipe by Mrs. C. C. Randall.

Presented as published in 1889. 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

973Calories

43 gProtein

147 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories973 kcal

Protein43 g

Carbohydrates147 g

Fiber16 g

Sugars88 g

Total Fat29 g

Saturated Fat9.6 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.9 g

Omega-30.1 g

Cholesterol1116 mg

Sodium431 mg

Potassium2074 mg

Calcium266 mg

Iron7.4 mg

Magnesium129 mg

Phosphorus750 mg

Zinc4.9 mg

Copper0.9 mg

Manganese0.8 mg

Vitamin D6 mcg

Vitamin C1.4 mg

Vitamin A568 mcg

Vitamin E4.1 mg

Vitamin K136 mcg

Vitamin B61 mg

Vitamin B122.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.8 mg

Niacin (B3)4.5 mg

Folate150 mcg

Choline905 mg

Caffeine0 mg

Water299 g

As published

This recipe was extracted from Cooks in clover (1889), page 36. The excerpt below is the record exactly as published.

Prune Pudding. — Half a pound of prunes stewed until soft; whites of six eggs, beaten to a stiff froth ; powdered sugar sufficient to make it a little thinner than icing

Cook this with the app: pantry check, scaling, and the assistant.