vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Prune Pudding (No. 1)
From The Blue grass cook book, 1904
Serves 2
Presented as published in 1904. 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
929Calories
19 gProtein
197 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories929 kcal
Protein19 g
Carbohydrates197 g
Fiber11 g
Sugars158 g
Total Fat13 g
Saturated Fat4 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol465 mg
Sodium182 mg
Potassium1274 mg
Calcium136 mg
Iron3.6 mg
Magnesium77 mg
Phosphorus351 mg
Zinc2.3 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D2.5 mcg
Vitamin C0.9 mg
Vitamin A259 mcg
Vitamin E2 mg
Vitamin K90 mcg
Vitamin B60.5 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.9 mg
Folate65 mcg
Choline383 mg
Caffeine0 mg
Water142 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 59. The excerpt below is the record exactly as published.
PRUNE PUDDING (No. 1) Mrs. James E. Clay Whites of 5 eggs, beaten very stiff. Add ^ pint granulated sugar and beat well. Stir in ^ teaspoon vanilla; lastly, add 1 dozen prunes, after being cooked and strained
Cook this with the app: pantry check, scaling, and the assistant.