Oatmeal Cream Stewed Prunes
From Science of food & cookery, 1921
A nutritious breakfast option.
Presented as published in 1921. 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
2011Calories
37 gProtein
221 gCarbs
113 gFat
Full nutrition (34 nutrients)
Calories2011 kcal
Protein37 g
Carbohydrates221 g
Fiber4 g
Sugars11 g
Total Fat113 g
Saturated Fat57 g
Monounsaturated Fat24 g
Polyunsaturated Fat7.9 g
Omega-30 g
Cholesterol357 mg
Sodium1483 mg
Potassium2080 mg
Calcium1045 mg
Iron10 mg
Magnesium214 mg
Phosphorus1006 mg
Zinc5.8 mg
Copper0.9 mg
Manganese1.9 mg
Vitamin D1.9 mcg
Vitamin C0.6 mg
Vitamin A73 mcg
Vitamin E0.2 mg
Vitamin K6.8 mcg
Vitamin B61 mg
Vitamin B120.3 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)8.3 mg
Folate168 mcg
Choline17 mg
Caffeine0 mg
Water812 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 48. The excerpt below is the record exactly as published.
OATMEAL CREAM STEWED PRUNES CORN BREAD (ENTIRE) YOGURT
Cook this with the app: pantry check, scaling, and the assistant.