Compote of Prunes with Cream

Name: Compote of Prunes with Cream
Ingredients: half a pound of prunes; a little lemon peel; some sugar; water to cover them; about six sheets of gelatine

From The Dudley book of cookery and household recipes, 1909

Presented as published in 1909. 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

Sodium4.5 mg

Potassium1660 mg

Calcium98 mg

Iron2.1 mg

Magnesium93 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

Water70 g

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 50. The excerpt below is the record exactly as published.

COMPOTE OF PRUNES WITH CREAM PUT half a pound of prunes into a stewpan and a little lemon peel and some sugar. Add water to cover them

Cook this with the app: pantry check, scaling, and the assistant.