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California Preserved Prunes
From The national course in home economics, 1917
Serves 7
Ensure prunes are well washed before cooking.
Presented as published in 1917. 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
809Calories
6 gProtein
214 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories809 kcal
Protein5.7 g
Carbohydrates214 g
Fiber18 g
Sugars147 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium5.7 mg
Potassium1898 mg
Calcium112 mg
Iron2.4 mg
Magnesium106 mg
Phosphorus179 mg
Zinc1.1 mg
Copper0.7 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A101 mcg
Vitamin E1.1 mg
Vitamin K154 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.9 mg
Folate10 mcg
Choline26 mg
Caffeine0 mg
Water80 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 251. The excerpt below is the record exactly as published.
CALIFORNIA PRESERVED PRUNES. Wash four pounds of prunes and place in a granite pan over the fire with enough water to cover; set the pan over a slow fire and cook slowly until the fruit is tender, then remove, and pass through a sieve. To each pound of the pulp add three-fourths of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.