Bottled Prunes
From Australian sunshine cookery book for every housewife, 1920
Fruit prepared in this manner will keep indefinitely, provided the jars are airtight.
Presented as published in 1920. 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
7405Calories
59 gProtein
1965 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories7405 kcal
Protein59 g
Carbohydrates1965 g
Fiber193 g
Sugars1263 g
Total Fat11 g
Saturated Fat2.4 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1.7 g
Cholesterol0 mg
Sodium142 mg
Potassium19955 mg
Calcium1258 mg
Iron25 mg
Magnesium1145 mg
Phosphorus1878 mg
Zinc12 mg
Copper7.9 mg
Manganese8.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A1061 mcg
Vitamin E12 mg
Vitamin K1619 mcg
Vitamin B65.6 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)5.1 mg
Niacin (B3)51 mg
Folate109 mcg
Choline275 mg
Caffeine0 mg
Water3677 g
As published
This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 9. The excerpt below is the record exactly as published.
Bottled Prunes. Sometimes it is handy to have a few jars of prunes ready for immediate use. Soak about 6 lbs. of good quality prunes in enough water to well cover them—about six pints. Next day cook in the usual way, adding from 14 to 14 lbs. of sugar
Cook this with the app: pantry check, scaling, and the assistant.