Prune Pudding No. 2

Name: Prune Pudding No. 2
Ingredients: one and one-half cups prunes cooked and seeded; the whites of five eggs

From The Pennsylvania German cook book, 1902

Mrs. F. H. Keller.

Presented as published in 1902. 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

984Calories

37 gProtein

169 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories984 kcal

Protein37 g

Carbohydrates169 g

Fiber19 g

Sugars100 g

Total Fat25 g

Saturated Fat8.1 g

Monounsaturated Fat9.3 g

Polyunsaturated Fat4.9 g

Omega-30.1 g

Cholesterol930 mg

Sodium360 mg

Potassium2256 mg

Calcium252 mg

Iron6.8 mg

Magnesium137 mg

Phosphorus675 mg

Zinc4.4 mg

Copper0.9 mg

Manganese0.9 mg

Vitamin D5 mcg

Vitamin C1.6 mg

Vitamin A502 mcg

Vitamin E3.7 mg

Vitamin K156 mcg

Vitamin B61 mg

Vitamin B122.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.6 mg

Niacin (B3)5.1 mg

Folate128 mcg

Choline761 mg

Caffeine0 mg

Water271 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 18. The excerpt below is the record exactly as published.

PRUNE PUDDING NO. 2, One and one-half cups prunes cooked and seeded, the whites of five eggs

Cook this with the app: pantry check, scaling, and the assistant.