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Prune Cake Filling
From The Monmouth Baptist ladies' cook book, 1907
Serves 8
Presented as published in 1907. 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
208Calories
4 gProtein
30 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories208 kcal
Protein3.6 g
Carbohydrates30 g
Fiber1.4 g
Sugars17 g
Total Fat9.4 g
Saturated Fat0.8 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat4.8 g
Omega-30 g
Cholesterol0 mg
Sodium1.1 mg
Potassium215 mg
Calcium37 mg
Iron0.9 mg
Magnesium40 mg
Phosphorus79 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A9.1 mcg
Vitamin E2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate3.5 mcg
Choline4.2 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 93. The excerpt below is the record exactly as published.
PRUNE CAKE FILLING. Mrs. Clara Bailey. One cup stewed prunes, chopped and mixed with a CAKES 195 little juice. White of an egg, beaten stiff. One cup powdered sugar, beaten into egg. One-harf cup blanched almonds, chopped fine. One-half cup Eng- lish walnut
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