vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Prune Pudding
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
810Calories
21 gProtein
157 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories810 kcal
Protein21 g
Carbohydrates157 g
Fiber6.2 g
Sugars134 g
Total Fat15 g
Saturated Fat4.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium216 mg
Potassium846 mg
Calcium122 mg
Iron3.5 mg
Magnesium54 mg
Phosphorus357 mg
Zinc2.3 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D3 mcg
Vitamin C0.5 mg
Vitamin A274 mcg
Vitamin E1.9 mg
Vitamin K52 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.7 mg
Folate74 mcg
Choline450 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 255. The excerpt below is the record exactly as published.
PRUNE PUDDING — Stew, stone and chop 1 cup of prunes; beat whites of 6 eggs, add 1 cup of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.