Prune Pudding
From Physical culture cook book, 1901
Presented as published in 1901. 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
1353Calories
18 gProtein
338 gCarbs
2 gFat
Full nutrition (28 nutrients)
Calories1353 kcal
Protein18 g
Carbohydrates338 g
Sugars201 g
Total Fat1.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium11 mg
Potassium1605 mg
Calcium111 mg
Iron5.4 mg
Magnesium96 mg
Phosphorus168 mg
Zinc1.2 mg
Copper0.9 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A118 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.5 mg
Folate0 mcg
Water412 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 52. The excerpt below is the record exactly as published.
Prune Pudding (Good). — Put two large slices of bread and butter in a bak- ing dish. Beat yolks of two eggs, and add one cup cooked pitted prunes, mashed, one pint milk and twro tablespoonfuls sugar. Pour this mixture over the bread, and bake in a slow oven one hour, or until the custard is set, Then beat the whites of the eggs to a stiff froth with two tablespoonfuls powdered su- gar, spread over the top and brown. 42. Prune Pudding. — One pound stewed prunes, white of four eggs, one cup sugar
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