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Prune Cream

Name: Prune Cream
Yield: 2 servings
Ingredients: one pint prune juice; two tablespoons cornstarch; one pint of whipped and sweetened cream; layer of sliced bananas

From The Monmouth Baptist ladies' cook book, 1907

Serves 2

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

636Calories

9 gProtein

38 gCarbs

52 gFat

Full nutrition (33 nutrients)

Calories636 kcal

Protein8.6 g

Carbohydrates38 g

Fiber0.1 g

Sugars55 g

Total Fat52 g

Saturated Fat32 g

Monounsaturated Fat15 g

Polyunsaturated Fat1.9 g

Cholesterol178 mg

Sodium45 mg

Potassium876 mg

Calcium277 mg

Iron1.3 mg

Magnesium63 mg

Phosphorus256 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.9 mcg

Vitamin C0 mg

Vitamin A440 mcg

Vitamin E1.5 mg

Vitamin K4.5 mcg

Vitamin B60.3 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.2 mg

Folate20 mcg

Choline39 mg

Caffeine0 mg

Water344 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 75. The excerpt below is the record exactly as published.

PRUNE CREAM. Mrs. Melville Brewer. Heat one pint prune juice, thicken with two table- spoons cornstarch, mold in flat dish. When ready to serve turn out, cover with layer of sliced bananas, then cover with one pint of whipped and sweetened cream

Cook this with the app: pantry check, scaling, and the assistant.