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Prune Pudding (Pouding aux Pruneaux) a la Valois
From The Swedish, French, American cook book, 1918
Serves 3
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
906Calories
25 gProtein
119 gCarbs
39 gFat
Full nutrition (35 nutrients)
Calories906 kcal
Protein25 g
Carbohydrates119 g
Fiber11 g
Sugars72 g
Total Fat39 g
Saturated Fat23 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol124 mg
Sodium63 mg
Potassium1439 mg
Calcium296 mg
Iron1.9 mg
Magnesium102 mg
Phosphorus317 mg
Zinc1.6 mg
Copper0.9 mg
Manganese0.6 mg
Vitamin D1 mcg
Vitamin C0.9 mg
Vitamin A366 mcg
Vitamin E3 mg
Vitamin K93 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.2 mg
Folate18 mcg
Choline58 mg
Caffeine0 mg
Alcohol4.6 g
Water190 g
Estimated from matched ingredients across 3 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.
rune Pudding ( Pouding aux Pruneaux) a la Valois One pound prunes, half cup milk, six tablespoons dissolved Cox’s gelatine, three tablespoons brandy, two tablespoons chopped almonds (or nuts from the stones of the prunes), two cups whipped cream
Cook this with the app: pantry check, scaling, and the assistant.