vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Prune Pudding
From Harper's cook book encyclopædia, 1902
Serves 6
Presented as published in 1902. 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
136Calories
1 gProtein
32 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories136 kcal
Protein1.1 g
Carbohydrates32 g
Fiber0 g
Sugars32 g
Total Fat0.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol31 mg
Sodium12 mg
Potassium15 mg
Calcium5.1 mg
Iron0.2 mg
Magnesium1.2 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C1 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.4 mcg
Choline25 mg
Caffeine0 mg
Water8.7 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 200. The excerpt below is the record exactly as published.
add sugar while cooking; when done, take from the fire, let them get cold, and remove the pits. Whip the whites of the eggs to a stiff froth, add the prunes and lemon- juice,
Cook this with the app: pantry check, scaling, and the assistant.