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Prune Pudding

Name: Prune Pudding
Yield: 1 servings
Ingredients: a tea-cupful of flour; two well-beaten eggs; a pinch of salt; half a pound of prunes; as much milk as will make a rather thick batter

From Cassell's dictionary of cookery, 1892

Serves 1

Sufficient for five or six persons.

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

925Calories

28 gProtein

176 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories925 kcal

Protein28 g

Carbohydrates176 g

Fiber16 g

Sugars99 g

Total Fat19 g

Saturated Fat7.9 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol401 mg

Sodium240 mg

Potassium2198 mg

Calcium458 mg

Iron5.3 mg

Magnesium141 mg

Phosphorus628 mg

Zinc3.5 mg

Copper0.8 mg

Manganese0.9 mg

Vitamin D4.3 mcg

Vitamin C1.4 mg

Vitamin A326 mcg

Vitamin E2.1 mg

Vitamin K135 mcg

Vitamin B60.8 mg

Vitamin B122.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.3 mg

Niacin (B3)6.3 mg

Folate96 mcg

Choline360 mg

Caffeine0 mg

Water363 g

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1386. The excerpt below is the record exactly as published.

Prune Pudding (another way).— Beat a tea -cupful of flour to a smooth ] aste with a Little cold milk. Add two well-beaten eggs, a pinch of salt, and as much milk as will make a rather thick batter. Wash half a pound of prunes

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