Prune Pudding

Name: Prune Pudding
Ingredients: Eight ounces of Prunes; Two tablespoonfuls of Flour; One pint of Milk; Three whites of Eggs; One teaspoonful of ground Ginger

From The Apsley cookery book, 1905

The following makes a nice sauce for this pudding: 2 ounces of Almonds, 4 drops of Vanilla, 0.5 pint of Cream, 1 wineglassful of Brandy, 2 ounces of Sugar.

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

1118Calories

42 gProtein

183 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories1118 kcal

Protein42 g

Carbohydrates183 g

Fiber16 g

Sugars110 g

Total Fat31 g

Saturated Fat14 g

Monounsaturated Fat9 g

Polyunsaturated Fat3.6 g

Omega-30.1 g

Cholesterol616 mg

Sodium404 mg

Potassium2655 mg

Calcium787 mg

Iron6.1 mg

Magnesium179 mg

Phosphorus967 mg

Zinc5.2 mg

Copper0.8 mg

Manganese1.7 mg

Vitamin D7.7 mcg

Vitamin C1.4 mg

Vitamin A484 mcg

Vitamin E2.8 mg

Vitamin K135 mcg

Vitamin B61 mg

Vitamin B124 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.9 mg

Niacin (B3)6.2 mg

Folate105 mcg

Choline552 mg

Caffeine0 mg

Water616 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 66. The excerpt below is the record exactly as published.

Prune Pudding. Ingredients. Eight ounces of Prunes. I Two tablespoonfuls of Flour. One pint of Milk. | Three whites of Eggs. One teaspoonful of ground Ginger

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