Prune Pudding
From Machias Cook Book, 1899
Presented as published in 1899. 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
1377Calories
29 gProtein
285 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1377 kcal
Protein29 g
Carbohydrates285 g
Fiber0 g
Sugars201 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol744 mg
Sodium292 mg
Potassium1268 mg
Calcium181 mg
Iron6.9 mg
Magnesium83 mg
Phosphorus500 mg
Zinc3.3 mg
Copper0.7 mg
Manganese0.4 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A393 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.9 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)2.9 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water343 g
As published
This recipe was extracted from Machias Cook Book (1899) by [name missing], page 16. The excerpt below is the record exactly as published.
PRUNE PUDDING. I cup stewed prunes, ch'"»pped, add the well beaten whites of 4 eggs and a small cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.