Prune Pudding
From 365 tasty dishes, 1906
Serve cold with cream or custard.
Presented as published in 1906. 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
1661Calories
60 gProtein
293 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories1661 kcal
Protein60 g
Carbohydrates293 g
Fiber32 g
Sugars174 g
Total Fat40 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.9 g
Omega-30.1 g
Cholesterol1488 mg
Sodium577 mg
Potassium3872 mg
Calcium419 mg
Iron11 mg
Magnesium234 mg
Phosphorus1105 mg
Zinc7.2 mg
Copper1.6 mg
Manganese1.5 mg
Vitamin D8 mcg
Vitamin C2.7 mg
Vitamin A817 mcg
Vitamin E6.2 mg
Vitamin K271 mcg
Vitamin B61.6 mg
Vitamin B123.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2.7 mg
Niacin (B3)8.8 mg
Folate206 mcg
Choline1222 mg
Caffeine0 mg
Water445 g
As published
This recipe was extracted from 365 tasty dishes (1906), page 8. The excerpt below is the record exactly as published.
Prune Pudding. Pick over and wash i pound of prunes. Drain, cover with fresh cold water and soak over night. Put on over a slow fire and cook gently until very soft; then skim out the fruit and return the juice to the fire to boil rapidly. Rub the fruit through a sieve and mix with the juice when the latter has boiled down to two-thirds of a cupful, sweet- ening to taste. Reheat, adding the yolks of 3 eggs beaten well, and stir until slightly thickened ; then stand aside for five minutes. Whip the whites of 5 eggs to a stiff froth and mix in lightly with the prunes, adding a few drops of vanilla
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Cook this with the app: pantry check, scaling, and the assistant.