Prune and Nut Salad
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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
1935Calories
15 gProtein
304 gCarbs
85 gFat
Full nutrition (34 nutrients)
Calories1935 kcal
Protein15 g
Carbohydrates304 g
Fiber33 g
Sugars174 g
Total Fat85 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol241 mg
Sodium1227 mg
Potassium3626 mg
Calcium345 mg
Iron4.5 mg
Magnesium206 mg
Phosphorus455 mg
Zinc2.6 mg
Copper1.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A205 mcg
Vitamin E2.3 mg
Vitamin K276 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.9 mg
Folate25 mcg
Choline48 mg
Caffeine0 mg
Water321 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 25. The excerpt below is the record exactly as published.
PRUNE AND NUT SALAD Buy very select prunes for this purpose (tins holding one or two pounds are best), cook prunes in the usual way, letting the liquor evaporate during the latter part of cooking. Prunes should not be as well done as when serving them as sauce. Drain prunes from the liquor and chill them. Remove the stones carefully, cut prunes in five pieces lengthwise. Cut pecan nut meats in four pieces lengthwise. Mix prunes and nut meats, sprinkle with salt and paprika. For one-half pound prunes and one-fourth pound shelled nut meats allow one cup whipping cream. Whip cream until solid, season with one-half teaspoon each salt and paprika; add two table- spoons lemon juice and one and one-half tablespoons Sherry wine
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