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Compote of Prunes
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Presented as published in 1898. 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
683Calories
6 gProtein
183 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories683 kcal
Protein5.8 g
Carbohydrates183 g
Fiber23 g
Sugars117 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium8.1 mg
Potassium1751 mg
Calcium190 mg
Iron2.7 mg
Magnesium102 mg
Phosphorus164 mg
Zinc1.2 mg
Copper0.7 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C66 mg
Vitamin A90 mcg
Vitamin E1.2 mg
Vitamin K136 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.5 mg
Folate16 mcg
Choline27 mg
Caffeine0 mg
Water111 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 319. The excerpt below is the record exactly as published.
Compote of Prunes. — Put a pound of good Prunes into an enamelled saucepan with two ounces of sugar, the finely peeled rind of a lemon, a stick of cinnamon, and enough light claret to cover the fruit well
Cook this with the app: pantry check, scaling, and the assistant.