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Compote of Dried Prunes
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 1
Prunes should be handled carefully in serving, so as not to break the fruit.
Presented as published in 1907. 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
430Calories
4 gProtein
115 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories430 kcal
Protein4 g
Carbohydrates115 g
Fiber15 g
Sugars66 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium4 mg
Potassium1295 mg
Calcium125 mg
Iron2 mg
Magnesium74 mg
Phosphorus123 mg
Zinc0.9 mg
Copper0.5 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A69 mcg
Vitamin E0.9 mg
Vitamin K105 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.3 mg
Folate7.3 mcg
Choline18 mg
Caffeine0 mg
Water54 g
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 5. The excerpt below is the record exactly as published.
COMPOTE OF DRIED PRUNES. Wash and soak the prunes over night in cold water. Take from the water and put into fresh water; add a few slices of lemon, a stick of cinna- mon and enough sugar to make a thin syrup
Cook this with the app: pantry check, scaling, and the assistant.