Prune Pudding
From For the comfort of the family, 1914
Unmold on doilies and serve with whipped cream.
Presented as published in 1914. 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
856Calories
20 gProtein
208 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories856 kcal
Protein20 g
Carbohydrates208 g
Fiber16 g
Sugars145 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium54 mg
Potassium1856 mg
Calcium133 mg
Iron2.5 mg
Magnesium113 mg
Phosphorus181 mg
Zinc1.1 mg
Copper1.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A90 mcg
Vitamin E1.2 mg
Vitamin K135 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.6 mg
Folate33 mcg
Choline35 mg
Caffeine0 mg
Water639 g
As published
This recipe was extracted from For the comfort of the family (1914) by Josephine Story, page 22. The excerpt below is the record exactly as published.
prune pudding makes a deUcious dessert. To make: cook one-half pound of soaked prunes with one-quarter cup of sugar and two cups of water; when primes are soft, drain, stone and chop; add meats from eight prune stones to mixture ; heat two cups of the liquor and add to two tablespoons of granulated gela- tine which has been dissolved in one-quarter cup of cold water; add juice of one lemon or orange and two teaspoons of sherry
Cook this with the app: pantry check, scaling, and the assistant.