Prune Pudding
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
1573Calories
31 gProtein
336 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories1573 kcal
Protein31 g
Carbohydrates336 g
Fiber0 g
Sugars201 g
Total Fat21 g
Saturated Fat6.4 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol744 mg
Sodium295 mg
Potassium1881 mg
Calcium223 mg
Iron8.9 mg
Magnesium120 mg
Phosphorus564 mg
Zinc3.7 mg
Copper1.1 mg
Manganese0.5 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A438 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B61.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)4.6 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water461 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 28. The excerpt below is the record exactly as published.
Prune Pudding. Supper — Cold Sliced Veal. Steamed Bread. Stewed Fruit. Cake. Cocoa, Prune Pudding. — i pound stewed prunes, whites of 4 eggs, i cup sugar
Cook this with the app: pantry check, scaling, and the assistant.