vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Steamed Prune-and-Rice Pudding
From The Swedish, French, American cook book, 1918
Serves 2
Serve with wine sauce, whipped cream, or foam sauce.
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
645Calories
9 gProtein
136 gCarbs
10 gFat
Full nutrition (35 nutrients)
Calories645 kcal
Protein8.8 g
Carbohydrates136 g
Fiber2.2 g
Sugars81 g
Total Fat10 g
Saturated Fat2.4 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol30 mg
Sodium59 mg
Potassium275 mg
Calcium202 mg
Iron3.1 mg
Magnesium35 mg
Phosphorus203 mg
Zinc1.3 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D1.2 mcg
Vitamin C0.1 mg
Vitamin A39 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate154 mcg
Choline26 mg
Caffeine0 mg
Alcohol4.6 g
Water362 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 552. The excerpt below is the record exactly as published.
Steamed Prune-and-Rice Pudding Pouding au Riz et aux Pruneaux, cuit a la vapeur Cook three-quarters cup rice for about fifteen minutes in two cups water, one cup milk; add about one cup of raw cut-up prunes and the chopped nuts from them, one tablespoon butter, two tablespoons brandy, a speck of cinnamon, and three-quarters cup sugar
Cook this with the app: pantry check, scaling, and the assistant.