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Prune Pudding
From Consult me, 1902
Serves 3
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
472Calories
32 gProtein
26 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories472 kcal
Protein32 g
Carbohydrates26 g
Fiber0 g
Sugars18 g
Total Fat26 g
Saturated Fat11 g
Monounsaturated Fat8 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol602 mg
Sodium352 mg
Potassium770 mg
Calcium536 mg
Iron3.2 mg
Magnesium64 mg
Phosphorus677 mg
Zinc3.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.5 mcg
Vitamin C0 mg
Vitamin A357 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B123.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1.2 mg
Folate87 mcg
Choline506 mg
Caffeine0 mg
Water437 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 403. The excerpt below is the record exactly as published.
PRUNE PUDDING. — Beat up 6 yolks of eggs and 3 whites. Take 4 spoonfuls of flour, a little salt, and some powdered ginger, in half a cupful of milk, and mix well together ; add gradually nearly a quart of milk, and 1 lb. of scalded prunes
Cook this with the app: pantry check, scaling, and the assistant.