vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Molded Prunes
From The national course in home economics, 1917
Serves 2
Delicious in hot weather.
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
704Calories
17 gProtein
169 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories704 kcal
Protein17 g
Carbohydrates169 g
Fiber12 g
Sugars120 g
Total Fat2 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Cholesterol28 mg
Sodium57 mg
Potassium1294 mg
Calcium96 mg
Iron2.2 mg
Magnesium78 mg
Phosphorus147 mg
Zinc0.9 mg
Copper0.8 mg
Manganese0.6 mg
Vitamin D0.1 mcg
Vitamin C1.5 mg
Vitamin A68 mcg
Vitamin E0.8 mg
Vitamin K104 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.5 mg
Folate19 mcg
Choline35 mg
Caffeine0 mg
Water294 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 221. The excerpt below is the record exactly as published.
MOLDED PRUNES. One pint of prunes, one-half cup of sugar, one ounce of gelatine, the rind and juice of one lemon, one pint of water
Cook this with the app: pantry check, scaling, and the assistant.