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Steamed Prune Cabinet Pudding

Name: Steamed Prune Cabinet Pudding
Yield: 5 servings
Ingredients: Two eggs; one pound of uncooked prunes; four cups stale sponge cake; three tablespoons nuts; two cups water (or prune juice); one cup sugar; rind of a lemon; two tablespoons brandy

From The Swedish, French, American cook book, 1918

Serves 5

Serve with 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

611Calories

7 gProtein

113 gCarbs

14 gFat

Full nutrition (35 nutrients)

Calories611 kcal

Protein6.9 g

Carbohydrates113 g

Fiber1.6 g

Sugars80 g

Total Fat14 g

Saturated Fat5 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol117 mg

Sodium522 mg

Potassium186 mg

Calcium46 mg

Iron2 mg

Magnesium16 mg

Phosphorus250 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0.5 mcg

Vitamin C12 mg

Vitamin A40 mcg

Vitamin E0.9 mg

Vitamin K10 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.3 mg

Folate57 mcg

Choline99 mg

Caffeine0 mg

Alcohol1.9 g

Water152 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 554. The excerpt below is the record exactly as published.

Steamed Prune Cabinet Pudding Pouding aux Pruneaux, cuit a la vapeur Two eggs, one pound of uncooked prunes, four cups stale sponge cake, or bread, three tablespoons nuts, two cups water (or prune juice), one cup sugar, rind of a lemon, two tablespoons brandy

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