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Prune Pudding (No. 2)
From The Blue grass cook book, 1904
Serves 3
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
797Calories
16 gProtein
173 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories797 kcal
Protein16 g
Carbohydrates173 g
Fiber11 g
Sugars133 g
Total Fat10 g
Saturated Fat3.3 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium146 mg
Potassium1246 mg
Calcium122 mg
Iron3.2 mg
Magnesium74 mg
Phosphorus302 mg
Zinc2 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C0.9 mg
Vitamin A219 mcg
Vitamin E1.7 mg
Vitamin K90 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.9 mg
Folate53 mcg
Choline309 mg
Caffeine0 mg
Water123 g
Estimated from matched ingredients across 3 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. 2) Miss Virginia Croxton 1 pound prunes, f pound sugar, 6 eggs
Cook this with the app: pantry check, scaling, and the assistant.