Estimated Nutrition (whole recipe, rough)
Counts 2 of 5 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Prune | not in our table | 0 |
| Pudding | not in our table | 0 |
| Sauce | 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 half cup sugar
- one pound prunes
- six eggs beaten very stiff
- four eggs beaten stiff
- 63 pudding sauces
Directions
The whites of six eggs beaten very stiff, one half pound of prunes, cooked, stoned and sifted fine ; one half cup sugar. Bake fifteen minutes. Eaten with cream.
PRUNE PUDDING. (WITH GELATINE.)
Wash one pound prunes, soak over night, stewing in same water until wSoft. Sweeten to taste while cooking. Mash the fruit, add half a box of gelatine, previously dissolved in water, and the whites of four eggs beaten stiff. Mould and serve with cream.
Digitized by
COOK BOOK. 63
Pudding Sauces.