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Browned Prunes
From The new practical housekeeping, 1890
Serves 2
Serve hot after browning.
Presented as published in 1890. 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
544Calories
5 gProtein
145 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories544 kcal
Protein4.9 g
Carbohydrates145 g
Fiber16 g
Sugars86 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.3 mg
Potassium1660 mg
Calcium101 mg
Iron2.1 mg
Magnesium94 mg
Phosphorus156 mg
Zinc1 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A88 mcg
Vitamin E1 mg
Vitamin K135 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.3 mg
Folate9.1 mcg
Choline23 mg
Caffeine0 mg
Water188 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 265. The excerpt below is the record exactly as published.
Browned Prunes. — Soak prunes overnight in cold water
Cook this with the app: pantry check, scaling, and the assistant.