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Prune Pudding in Aspic, a la Lydie
From The Swedish, French, American cook book, 1918
Serves 2
Garnish with spun sugar.
Presented as published in 1918. 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
710Calories
30 gProtein
49 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories710 kcal
Protein30 g
Carbohydrates49 g
Fiber0.2 g
Sugars41 g
Total Fat40 g
Saturated Fat24 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.7 g
Cholesterol134 mg
Sodium71 mg
Potassium276 mg
Calcium200 mg
Iron0.5 mg
Magnesium31 mg
Phosphorus179 mg
Zinc0.8 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A330 mcg
Vitamin E1.7 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate17 mcg
Choline42 mg
Caffeine0 mg
Alcohol6.9 g
Water126 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 533. The excerpt below is the record exactly as published.
Prune Pudding in Aspic, a la Lydie Pouding aux Pruneaux en Aspic, a la Lydie One pound cooked prunes, four tablespoons sugar, one table¬ spoon almond paste, three tablespoons brandy, one and a half cups whipped cream, seven tablespoons dissolved Cox’s gelatine
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