Prune Pudding
From Delicate dishes, 1896
Presented as published in 1896. 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
885Calories
27 gProtein
208 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories885 kcal
Protein27 g
Carbohydrates208 g
Fiber16 g
Sugars143 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.7 mg
Potassium1661 mg
Calcium98 mg
Iron2.1 mg
Magnesium93 mg
Phosphorus156 mg
Zinc1 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A88 mcg
Vitamin E1 mg
Vitamin K135 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)4.3 mg
Folate9.1 mcg
Choline23 mg
Caffeine0 mg
Water251 g
As published
This recipe was extracted from Delicate dishes (1896), page 36. The excerpt below is the record exactly as published.
tablespoonfuls powdered sugar. Put it on top of the pudding, then place it in the oven and brown a little. Miss Edith A. Stevens. PRUNE PUDDING. One-half pound of prunes, stewed, stoned and chopped fine, whites of 7 eggs, beaten very light
Cook this with the app: pantry check, scaling, and the assistant.