vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Prune Butter
From The bride's cook book, 1915
Serves 4
Makes 0.5 cup — enough for 15 large, or 30 small sandwiches.
Presented as published in 1915. 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
342Calories
7 gProtein
52 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories342 kcal
Protein7.4 g
Carbohydrates52 g
Fiber6.5 g
Sugars28 g
Total Fat14 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium296 mg
Potassium740 mg
Calcium62 mg
Iron1.6 mg
Magnesium58 mg
Phosphorus191 mg
Zinc0.9 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A24 mcg
Vitamin E0.3 mg
Vitamin K37 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate3 mcg
Choline6.4 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 96. The excerpt below is the record exactly as published.
PRUNE BUTTER 10 Prunes 2 Teaspoons Lemon Juice 1 Tablespoon Corn Syrup •/s Cup Nut Meats '/s Teaspoon Salt Soak the prunes in water for a few hours before cooking. Cook slowly until very tender. Sweeten with corn syrup just before removing from the fire. Re- move stones; rub prunes through coarse sieve; add lemon juice, salt and chopped nut meats. (Makes ^ cup — enough for 15 large, or 30 small sandwiches.) DRIED APRICOT CONSERVE Yz Pound (1 2-3 Cups) Dried Aprleots 2 Cups Cold Water 1 Cup Raisins Juice 1 Lemon 1 Orange 1/2 Cup Nutmeats
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