vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Prune Pudding
From The New century cook book, 1899
Serves 2
Recipe by Mrs. Ballentine.
Presented as published in 1899. 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
747Calories
21 gProtein
152 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories747 kcal
Protein21 g
Carbohydrates152 g
Fiber16 g
Sugars93 g
Total Fat13 g
Saturated Fat4.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol465 mg
Sodium182 mg
Potassium1833 mg
Calcium168 mg
Iron4.3 mg
Magnesium108 mg
Phosphorus404 mg
Zinc2.6 mg
Copper0.7 mg
Manganese0.7 mg
Vitamin D2.5 mcg
Vitamin C1.4 mg
Vitamin A288 mcg
Vitamin E2.3 mg
Vitamin K135 mcg
Vitamin B60.7 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)4.4 mg
Folate68 mcg
Choline390 mg
Caffeine0 mg
Water165 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 121. The excerpt below is the record exactly as published.
Prune Pudding. Soak one pound prunes over night, put to boil in water enough to cover, let the water stew off, take stones out and whip to a batter with spoon, add beaten whites of five eggs, add one tablespoonful sugar
Cook this with the app: pantry check, scaling, and the assistant.