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Prune Pudding (Mrs. W. J. Bryan)
From The Monmouth Baptist ladies' cook book, 1907
Serves 8
Presented as published in 1907. 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
345Calories
3 gProtein
62 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories345 kcal
Protein2.7 g
Carbohydrates62 g
Fiber0.8 g
Sugars50 g
Total Fat11 g
Saturated Fat0.9 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat7.6 g
Cholesterol0 mg
Sodium1214 mg
Potassium190 mg
Calcium23 mg
Iron0.8 mg
Magnesium29 mg
Phosphorus69 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A9.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 75. The excerpt below is the record exactly as published.
PRUNE PUDDING. Mrs. W. J. Bryan. Lincoln Xeb. One cup stewed prunes, one cup English walnuts, chopped, or chopped kernels of prunes, two cups sifted sugar, pinch of salt and well beaten whites of six eggs
Cook this with the app: pantry check, scaling, and the assistant.