Prune-Almond Filling

Name: Prune-Almond Filling
Ingredients: } cup cooked chopped prunes; i cup blanched and chopped almonds; White of 1 egg; y^ teaspoon cream of tartar; 1 cup sugar; J cup hot water

From Purity flour cookbook, 1917

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

1589Calories

33 gProtein

229 gCarbs

69 gFat

Full nutrition (34 nutrients)

Calories1589 kcal

Protein33 g

Carbohydrates229 g

Fiber16 g

Sugars206 g

Total Fat69 g

Saturated Fat6.4 g

Monounsaturated Fat42 g

Polyunsaturated Fat17 g

Omega-30 g

Cholesterol186 mg

Sodium78 mg

Potassium1212 mg

Calcium377 mg

Iron5.8 mg

Magnesium353 mg

Phosphorus714 mg

Zinc4.7 mg

Copper1.4 mg

Manganese2.8 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E33 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.7 mg

Niacin (B3)4.7 mg

Folate80 mcg

Choline214 mg

Caffeine0 mg

Water162 g

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 26. The excerpt below is the record exactly as published.

PRUNE-ALMOND FILLING } cup cooked chopped prunes. i cup blanched and chopped almonds. White of 1 egg. y^ teaspoon cream of tartar, 1 cup sugar. J cup hot water

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