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Apple and Prune Stuffing II
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
280Calories
4 gProtein
69 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories280 kcal
Protein3.6 g
Carbohydrates69 g
Fiber6.5 g
Sugars31 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Cholesterol6.4 mg
Sodium345 mg
Potassium616 mg
Calcium46 mg
Iron1.6 mg
Magnesium35 mg
Phosphorus79 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C4.6 mg
Vitamin A32 mcg
Vitamin E0.4 mg
Vitamin K34 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate26 mcg
Choline21 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 75. The excerpt below is the record exactly as published.
APPLE AND PRUNE STUFFING II 1 large apple, peeled, cored, V4 pound prunes and sliced 2 tablespoons seeded raisins 2 tablespoons cracker crumbs V4 teaspoon sugar 4 teaspoon salt
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