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Prune Brown Bread
From Mary Jane's cook book, 1916
Serves 7
Presented as published in 1916. 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
797Calories
30 gProtein
143 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories797 kcal
Protein30 g
Carbohydrates143 g
Fiber20 g
Sugars20 g
Total Fat13 g
Saturated Fat4.9 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol25 mg
Sodium49 mg
Potassium991 mg
Calcium208 mg
Iron6.6 mg
Magnesium246 mg
Phosphorus717 mg
Zinc6.1 mg
Copper0.8 mg
Manganese5.9 mg
Vitamin D1 mcg
Vitamin C0.2 mg
Vitamin A83 mcg
Vitamin E0.3 mg
Vitamin K15 mcg
Vitamin B60.6 mg
Vitamin B120.6 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)11 mg
Folate148 mcg
Choline23 mg
Caffeine0 mg
Water116 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 7. The excerpt below is the record exactly as published.
PRUNE BROWN BREAD. Whole wheat flour, 2y2 pounds. Melted butter, 3 tablespoons. Brown sugar, 3 tablespoons. Yeast cake. 1. Milk, 3 cups. Prunes, 1 cup
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