vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Prune Pudding
From Original White House Cookbook, 1887
Serves 3
Serve with or without sauce; cream improves it.
Presented as published in 1887. 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
225Calories
8 gProtein
40 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories225 kcal
Protein7.5 g
Carbohydrates40 g
Fiber0.2 g
Sugars8.5 g
Total Fat6.5 g
Saturated Fat1.8 g
Monounsaturated Fat2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol189 mg
Sodium73 mg
Potassium402 mg
Calcium52 mg
Iron2 mg
Magnesium27 mg
Phosphorus136 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 263. The excerpt below is the record exactly as published.
PRUNE PUDDING. Heat a little more than a pint of sweet milk to the boiling point, then stir in gradually a little cold milk in which you have rubbed smooth a heaping tablespoonful of cornstarch ; add sugar to suit your taste, three well-beaten eggs, about a teaspoonful of butter and a little grated nut- meg. Let this come to a boil, then pour it in a buttered pudding-dish, first adding a cupful of stewed prunes
Cook this with the app: pantry check, scaling, and the assistant.