Prune Pudding
From What to Have for Dinner, 1905
Presented as published in 1905. 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
7737Calories
65 gProtein
1962 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories7737 kcal
Protein65 g
Carbohydrates1962 g
Fiber129 g
Sugars1495 g
Total Fat28 g
Saturated Fat7.9 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat4.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium328 mg
Potassium13573 mg
Calcium900 mg
Iron21 mg
Magnesium770 mg
Phosphorus1648 mg
Zinc11 mg
Copper5.3 mg
Manganese5.5 mg
Vitamin D4 mcg
Vitamin C11 mg
Vitamin A1028 mcg
Vitamin E9.9 mg
Vitamin K1080 mcg
Vitamin B64.1 mg
Vitamin B121.8 mcg
Thiamin (B1)1 mg
Riboflavin (B2)4.3 mg
Niacin (B3)34 mg
Folate167 mcg
Choline771 mg
Caffeine0 mg
Water713 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 3. The excerpt below is the record exactly as published.
PRUNE PUDDING. 4 lb. prunes : 4 cup sugar Whites 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.