Prune Pudding
From The Germantown D. A. R. cook book, 1907
Presented as published in 1907. 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
1906Calories
37 gProtein
228 gCarbs
104 gFat
Full nutrition (34 nutrients)
Calories1906 kcal
Protein37 g
Carbohydrates228 g
Fiber24 g
Sugars130 g
Total Fat104 g
Saturated Fat54 g
Monounsaturated Fat25 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol985 mg
Sodium339 mg
Potassium2993 mg
Calcium402 mg
Iron6.7 mg
Magnesium177 mg
Phosphorus764 mg
Zinc4.6 mg
Copper1.1 mg
Manganese1.1 mg
Vitamin D4 mcg
Vitamin C2 mg
Vitamin A453 mcg
Vitamin E3.6 mg
Vitamin K209 mcg
Vitamin B61.1 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)6.7 mg
Folate108 mcg
Choline622 mg
Caffeine0 mg
Water394 g
As published
This recipe was extracted from The Germantown D. A. R. cook book (1907) by Daughters of the American Revolution. Pennsylvania. Germantown chapter, page 3. The excerpt below is the record exactly as published.
PRUNE PUDDING Stew three-quarters of a pound of prunes, cool thoroughly and remove the stones. Beat the whites of four or six eggs very light, and mix with the prunes carefully. Put in the oven for twenty min- utes, then set aside to chill. Before sending to table spread on top one-half pint of cream
Cook this with the app: pantry check, scaling, and the assistant.