vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Prune Cake
From Delicacies, 1929
Serves 2
Recipe attributed to Mrs. Robert Lee Daniel.
Presented as published in 1929. 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
701Calories
10 gProtein
127 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories701 kcal
Protein10 g
Carbohydrates127 g
Fiber1.3 g
Sugars110 g
Total Fat19 g
Saturated Fat5.2 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat4.5 g
Omega-30 g
Cholesterol186 mg
Sodium82 mg
Potassium268 mg
Calcium68 mg
Iron3.2 mg
Magnesium30 mg
Phosphorus149 mg
Zinc1 mg
Copper0.1 mg
Manganese1.3 mg
Vitamin D1 mcg
Vitamin C0.1 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K2.1 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.2 mg
Folate78 mcg
Choline148 mg
Caffeine0 mg
Water92 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 43. The excerpt below is the record exactly as published.
Prune Cake 2 tbsp. shortening 1 tsp. cloves 1 cup sugar 1 tsp. nutmeg 1 cup chopped prunes 1 tsp. soda (dissolved in up prune juice tsp. warm water) up flour 2 eggs well beaten 1 tsp. cinnamon
Cook this with the app: pantry check, scaling, and the assistant.