Americanside

Prune and Apple Stuffing

Name: Prune and Apple Stuffing
Cuisine: American
Ingredients: 3 cups bread crumbs; 1 cup apples, pared, cut into eighths; | cup soaked, stewed and stoned prunes; 1 teaspoon salt; Few grains pepper; ^ cup nut meats, broken into pieces, if liked; 1 cup melted fat

From Metropolitan cook book, 1918

Presented as published in 1918. 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

2412Calories

72 gProtein

378 gCarbs

71 gFat

Full nutrition (34 nutrients)

Calories2412 kcal

Protein72 g

Carbohydrates378 g

Fiber26 g

Sugars43 g

Total Fat71 g

Saturated Fat4 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat6.9 g

Omega-30 g

Cholesterol0 mg

Sodium4710 mg

Potassium2946 mg

Calcium811 mg

Iron23 mg

Magnesium337 mg

Phosphorus1254 mg

Zinc8.1 mg

Copper2.7 mg

Manganese4.6 mg

Vitamin D0 mcg

Vitamin C9 mg

Vitamin A77 mcg

Vitamin E0.4 mg

Vitamin K23 mcg

Vitamin B61 mg

Vitamin B121.1 mcg

Thiamin (B1)3.3 mg

Riboflavin (B2)1.5 mg

Niacin (B3)24 mg

Folate347 mcg

Choline55 mg

Caffeine0 mg

Water411 g

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 24. The excerpt below is the record exactly as published.

PRUNE AND APPLE STUFFING 3 cups bread crumbs 1 cup apples, pared, cut | cup soaked, stewed I cup melted fat in eighths, and stewed and stoned prunes 1 teaspoon salt in a little sugar syrup ^ cup nut meats, broken Few grains pepper

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