Prune Pudding
From Choice recipes, 1900
Presented as published in 1900. 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
574Calories
38 gProtein
40 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories574 kcal
Protein38 g
Carbohydrates40 g
Fiber0 g
Sugars39 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium426 mg
Potassium415 mg
Calcium168 mg
Iron5.3 mg
Magnesium36 mg
Phosphorus594 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water229 g
As published
This recipe was extracted from Choice recipes (1900), page 12. The excerpt below is the record exactly as published.
PRUNE PUDDING-Mrs, Eldredgc Soak forty prunes in cold water over night. When w-ell swollen, pour ofi" the water and cover with boiling water ; let boil for twenty or thirty minutes. When soft, pour off water and rub prunes through a sieve. Put three tablespoons of sugar in this and then add the well-beaten whites of six eggs
Cook this with the app: pantry check, scaling, and the assistant.