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Prune Pudding with Cream, a la Gimo
From The Swedish, French, American cook book, 1918
Serves 2
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
801Calories
47 gProtein
70 gCarbs
36 gFat
Full nutrition (35 nutrients)
Calories801 kcal
Protein47 g
Carbohydrates70 g
Fiber0.7 g
Sugars59 g
Total Fat36 g
Saturated Fat19 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol107 mg
Sodium241 mg
Potassium445 mg
Calcium246 mg
Iron1.1 mg
Magnesium47 mg
Phosphorus231 mg
Zinc1.1 mg
Copper1 mg
Manganese0.3 mg
Vitamin D1.1 mcg
Vitamin C0.1 mg
Vitamin A250 mcg
Vitamin E0.8 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.5 mg
Folate31 mcg
Choline48 mg
Caffeine0 mg
Alcohol4.6 g
Water198 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 534. The excerpt below is the record exactly as published.
Prune Pudding with Cream, a la Gimo Pouding aux Pruneaux a la Creme, a la Gimo Glaze a ring mould with aspic, decorate with pink and white cream. Take half cup prune juice, six tablespoons dissolved Cox’s gelatine, juice of a half lemon, two tablespoons brandy, three tablespoons sugar; mix together and fill in the mould up to the ring line. Fill with the second filling. Second Filling. Half cup milk, three tablespoons sugar, five tablespoons gelatine, half cup cake crumbs, one cup whipped cream
Cook this with the app: pantry check, scaling, and the assistant.