Prune Pudding
From The Memorial Hall cook book, 1919
Recipe contributed by Mrs. P. J. Donnelly.
Presented as published in 1919. 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
1514Calories
24 gProtein
337 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories1514 kcal
Protein24 g
Carbohydrates337 g
Fiber0 g
Sugars202 g
Total Fat16 g
Saturated Fat4.8 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol558 mg
Sodium224 mg
Potassium1819 mg
Calcium195 mg
Iron8 mg
Magnesium114 mg
Phosphorus465 mg
Zinc3.1 mg
Copper1.1 mg
Manganese0.5 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A358 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B61.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.6 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water425 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 27. The excerpt below is the record exactly as published.
Prune Pudding Stone 1 lb. of stewed prunes, and chop fine. Beat the whites of 3 eggs stiff with 1 cup of sugar, and add the prunes, with 1 tsp. vanilla
Cook this with the app: pantry check, scaling, and the assistant.