vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Prune and Cheese Savoury
From Cookery for every household, 1914
Serves 4
After stuffing, prunes may be dipped in liquid aspic for a glossy appearance.
Presented as published in 1914. 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
80Calories
3 gProtein
11 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories80 kcal
Protein3.2 g
Carbohydrates11 g
Fiber0.5 g
Sugars2.7 g
Total Fat2.9 g
Saturated Fat1.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol5.9 mg
Sodium175 mg
Potassium270 mg
Calcium81 mg
Iron0.2 mg
Magnesium15 mg
Phosphorus74 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A17 mcg
Vitamin E0.2 mg
Vitamin K38 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.9 mcg
Choline2 mg
Caffeine0 mg
Water151 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 802. The excerpt below is the record exactly as published.
Prune and Cheese Savoury (Pruneaux farcis au Fromage) Stewed prunes. I Mayonnaise sauce. Grated cheese. | Lettuce. Choose good prunes
Cook this with the app: pantry check, scaling, and the assistant.