vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Baked Prunes
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
119Calories
2 gProtein
36 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories119 kcal
Protein2.2 g
Carbohydrates36 g
Fiber15 g
Sugars14 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium7.8 mg
Potassium365 mg
Calcium196 mg
Iron1.4 mg
Magnesium29 mg
Phosphorus32 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A14 mcg
Vitamin E0.5 mg
Vitamin K16 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate14 mcg
Choline12 mg
Caffeine0 mg
Water115 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 234. The excerpt below is the record exactly as published.
Baked prunes Cold artichokes, St. Francis dressing Scrambled eggs Brook trout, Cafe de Paris Corn bread (2) Breast of chicken, James Woods Cocoa Salad Algerienne Frozen loganberry juice Macaroons LUNCHEON Anchovy salad SUPPER Lamb hash, J. A. Britton Welsh rabbit, special Cheese cake Raisin bread Coffee Ale Baked prunes. Select large prunes, place them in a baking pan side by side so they hardly touch, cover with water and cook in a moderate oven for an hour. Then pour off three-quarters of the juice, which may be kept for a beverage, and to the prunes add a little sugar, a stick of cinnamon, and the rind of a lemon
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.