Prune Pudding
From 365 desserts, 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
2077Calories
29 gProtein
491 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories2077 kcal
Protein29 g
Carbohydrates491 g
Fiber32 g
Sugars374 g
Total Fat17 g
Saturated Fat5.1 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol558 mg
Sodium224 mg
Potassium3531 mg
Calcium281 mg
Iron6.9 mg
Magnesium205 mg
Phosphorus610 mg
Zinc4 mg
Copper1.4 mg
Manganese1.4 mg
Vitamin D3 mcg
Vitamin C2.7 mg
Vitamin A417 mcg
Vitamin E3.5 mg
Vitamin K270 mcg
Vitamin B61.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)8.6 mg
Folate89 mcg
Choline487 mg
Caffeine0 mg
Water255 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 8. The excerpt below is the record exactly as published.
Prune Pudding. Soak 1 lb. of prunes over night. In the morning remove the stones, put the prunes in a porcelain-lined kettle with sufficient water to prevent burning, cover the kettle and cook slowly on the back part of the stove until the prunes are perfectly tender; this will take February. about an hour ; then add a cup of sugar and stand aside to cool, when cold press through a colander until a smooth pulp. Beat the whites of 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.