Prune Filling
From New Delineator recipes., 1929
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
1287Calories
23 gProtein
260 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories1287 kcal
Protein23 g
Carbohydrates260 g
Fiber16 g
Sugars196 g
Total Fat27 g
Saturated Fat16 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat1.1 g
Cholesterol89 mg
Sodium49 mg
Potassium1837 mg
Calcium228 mg
Iron2.4 mg
Magnesium110 mg
Phosphorus267 mg
Zinc1.5 mg
Copper1 mg
Manganese0.7 mg
Vitamin D0.5 mcg
Vitamin C1.4 mg
Vitamin A309 mcg
Vitamin E1.7 mg
Vitamin K137 mcg
Vitamin B60.5 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.4 mg
Folate17 mcg
Choline49 mg
Caffeine0 mg
Water203 g
As published
This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 64. The excerpt below is the record exactly as published.
PRUNE FILLING yi pound prunes Yi cup rhubarb or canned pine- 2 tablespoons gelatin apple-juice 4 tablespoons cold water ^ cup whipped cream >2 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.