Prune Pudding
From True food values and their low costs, 1916
Presented as published in 1916. 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
1796Calories
5 gProtein
461 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1796 kcal
Protein5.5 g
Carbohydrates461 g
Fiber1.4 g
Sugars207 g
Total Fat1.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium27 mg
Potassium1506 mg
Calcium133 mg
Iron7.4 mg
Magnesium91 mg
Phosphorus167 mg
Zinc1.3 mg
Copper0.9 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A109 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.1 mg
Folate6.1 mcg
Choline1.9 mg
Caffeine0 mg
Water302 g
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 53. The excerpt below is the record exactly as published.
Prune Pudding Soak a cup of tapioca over night. The next morning cook until it is soft in a little water. Then mix with it a cup of sugar, a little salt, a cup and a half of stewed prunes, which have had the stones removed, a third of a teaspoon of cin- namon, and the juice and rind of a lemon
Cook this with the app: pantry check, scaling, and the assistant.