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Almond Prunes
From The Portland Woman's Exchange Cook Book, 1913
Serves 20
Presented as published in 1913. 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
92Calories
0 gProtein
23 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories92 kcal
Protein0 g
Carbohydrates23 g
Fiber0 g
Sugars23 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.7 mg
Potassium0.9 mg
Calcium1.7 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 84. The excerpt below is the record exactly as published.
Almond Prunes. Pit Italian prunes and stuff them with blanched almonds, pinning them together with sticks of cinnamon. Make a syrup. For every 7 lbs. of fruit take 1 lb. sugar and 1 pint vinegar, cinnamon and cloves to taste
Cook this with the app: pantry check, scaling, and the assistant.