Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Prune | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half pound of prunes
- one pint of water
- one cupful of sugar
- one quarter teaspoonful of salt
- one-half teaspoonful of almond extract
- one-half lemon
- six level tablespoonfuls of corn- one cupful of sugar
- two cup- fuls
- salt
- lemon juice
Directions
One-half pound of prunes. Juice of one-half lemon,
One pint of water, Six level tablespoonfuls of corn- One cupful of sugar, starch. One quarter teaspoonful of salt,
Wash the prunes and soak over night; simmer until tender; remove the pits; add enough water to the liquid to make two cup- fuls ; mix the cornstarch with the sugar ; add to the prunes and cook fifteen minutes, stirring frequently ; when cooked add the lemon juice and one-half teaspoonful of almond extract ; dip the mould in cold water and drain; fill with the pudding and set away to cool; serve cold with whipped cream.