vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pruno Pudding
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 6
Cream may be eaten with this pudding, or a sauce made of the yolks of the eggs, beaten in milk, with a little sugar added while cooking.
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
499Calories
7 gProtein
115 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories499 kcal
Protein6.9 g
Carbohydrates115 g
Fiber5.4 g
Sugars96 g
Total Fat4.5 g
Saturated Fat1.4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol155 mg
Sodium61 mg
Potassium612 mg
Calcium57 mg
Iron1.5 mg
Magnesium36 mg
Phosphorus135 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C0.5 mg
Vitamin A96 mcg
Vitamin E0.8 mg
Vitamin K45 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.5 mg
Folate23 mcg
Choline130 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 164. The excerpt below is the record exactly as published.
one pound of prunes, press through a colander, and add two cups of sugar. Beat thp whites of five eggs
Cook this with the app: pantry check, scaling, and the assistant.