Plain Stewed Prunes
From True food values and their low costs, 1916
Presented as published in 1916. 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
1940Calories
15 gProtein
311 gCarbs
85 gFat
Full nutrition (33 nutrients)
Calories1940 kcal
Protein15 g
Carbohydrates311 g
Fiber32 g
Sugars185 g
Total Fat85 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.3 g
Cholesterol241 mg
Sodium57 mg
Potassium3548 mg
Calcium339 mg
Iron4.2 mg
Magnesium200 mg
Phosphorus446 mg
Zinc2.5 mg
Copper1.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A177 mcg
Vitamin E2 mg
Vitamin K276 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.7 mg
Folate18 mcg
Choline46 mg
Caffeine0 mg
Water276 g
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 43. The excerpt below is the record exactly as published.
Plain Stewed Prunes Wash a pound of prunes in several waters. Let stand nearly covered with water over night. Then simmer on back of stove till tender. Add table- spoon of sugar before removing from the stove. Serve with cream
Cook this with the app: pantry check, scaling, and the assistant.