Plum Stuffing

Name: Plum Stuffing
Ingredients: Chop 2 large apples fine; 3 handfuls of bread crumbs; ^ cup of raisins; y^. of currants; i of pitted prunes; i tablespoonful of cinnamon; i of melted butter; sugar to taste

From Delicate dishes, 1896

Presented as published in 1896. 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

2462Calories

10 gProtein

244 gCarbs

176 gFat

Full nutrition (34 nutrients)

Calories2462 kcal

Protein10 g

Carbohydrates244 g

Fiber22 g

Sugars171 g

Total Fat176 g

Saturated Fat109 g

Monounsaturated Fat51 g

Polyunsaturated Fat6.8 g

Omega-30.7 g

Cholesterol463 mg

Sodium188 mg

Potassium2469 mg

Calcium219 mg

Iron4 mg

Magnesium135 mg

Phosphorus325 mg

Zinc1.6 mg

Copper0.9 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C68 mg

Vitamin A1551 mcg

Vitamin E6.3 mg

Vitamin K124 mcg

Vitamin B60.7 mg

Vitamin B120.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.6 mg

Folate19 mcg

Choline81 mg

Caffeine0 mg

Water439 g

As published

This recipe was extracted from Delicate dishes (1896), page 63. The excerpt below is the record exactly as published.

PLUM STUFFING. Chop 2 large apples fine, 3 handfuls of bread crumbs, ^ cup of raisins, y^. of currants, i of pitted prunes, i tablespoonful Of cinnamon, i of melted butter; sugar to taste

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