Dessert
Norwegian Prune Pudding
A classic 1910 sweet built around lb. prunes, with Farmer’s original method and page citation.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- ½ lb. prunes
- 2 cups cold water
- 1 cup sugar
- 1 inch piece stick cinnamon
- 1⅓ cups boiling water
- ⅓ cup corn-starch
- 1 tablespoon lemon juice
Historical transcription
Source method
- 1
Pick over and wash prunes, then soak one hour in cold water, and boil until soft; remove stones, obtain meat from stones and add to prunes; then add sugar, cinnamon, boiling water, and simmer ten minutes. Dilute corn-starch with enough cold water to pour easily, add to prune mixture, and cook five minutes. Remove cinnamon, mould, then chill, and serve with cream.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.