Steamed Prune Pudding
From Australian sunshine cookery book for every housewife, 1920
Presented as published in 1920. 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
5226Calories
68 gProtein
1296 gCarbs
79 gFat
Full nutrition (34 nutrients)
Calories5226 kcal
Protein68 g
Carbohydrates1296 g
Fiber129 g
Sugars828 g
Total Fat79 g
Saturated Fat14 g
Monounsaturated Fat8 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol563 mg
Sodium370 mg
Potassium14163 mg
Calcium1445 mg
Iron19 mg
Magnesium815 mg
Phosphorus1953 mg
Zinc11 mg
Copper5.2 mg
Manganese5.5 mg
Vitamin D6.7 mcg
Vitamin C11 mg
Vitamin A1024 mcg
Vitamin E9.1 mg
Vitamin K1080 mcg
Vitamin B64.2 mg
Vitamin B123.5 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)4.5 mg
Niacin (B3)35 mg
Folate120 mcg
Choline564 mg
Caffeine0 mg
Water1076 g
As published
This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 7. The excerpt below is the record exactly as published.
Steamed Prune Pudding. 4 lb. prunes. Grated nutmeg. 2 oz. butter. 2 eggs. 4 oz. sugar. 4 gill milk. 6 oz. S.R. flour
Cook this with the app: pantry check, scaling, and the assistant.