Prune-Almond Filling

Name: Prune-Almond Filling
Ingredients: | c, prunes (cut in fine strips); ^ c. almonds (blanched and shredded)

From The practical 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

818Calories

18 gProtein

124 gCarbs

33 gFat

Full nutrition (33 nutrients)

Calories818 kcal

Protein18 g

Carbohydrates124 g

Fiber19 g

Sugars66 g

Total Fat33 g

Saturated Fat2.6 g

Monounsaturated Fat20 g

Polyunsaturated Fat7.3 g

Cholesterol0 mg

Sodium3.5 mg

Potassium1742 mg

Calcium237 mg

Iron4 mg

Magnesium236 mg

Phosphorus441 mg

Zinc2.6 mg

Copper1.1 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C1 mg

Vitamin A68 mcg

Vitamin E0.7 mg

Vitamin K104 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5.7 mg

Folate7 mcg

Choline18 mg

Caffeine0 mg

Water56 g

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 28. The excerpt below is the record exactly as published.

Pmne-almond fllling. Additional ingredients : | c, prunes (cut in fine strips), ^ c. almonds (blanched and shredded)

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