Prune Salad

Name: Prune Salad
Ingredients: Select large, fine prunes; stuff with cream cheese; and chopped nuts; put half a pecan

From Trinity cook book, 1925

Recipe by MRS. W. H. CARROLL.

Presented as published in 1925. 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

1631Calories

44 gProtein

42 gCarbs

150 gFat

Full nutrition (34 nutrients)

Calories1631 kcal

Protein44 g

Carbohydrates42 g

Fiber18 g

Sugars6.2 g

Total Fat150 g

Saturated Fat52 g

Monounsaturated Fat61 g

Polyunsaturated Fat18 g

Omega-30 g

Cholesterol237 mg

Sodium863 mg

Potassium1341 mg

Calcium612 mg

Iron5.3 mg

Magnesium407 mg

Phosphorus941 mg

Zinc5.8 mg

Copper1.5 mg

Manganese3.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E37 mg

Vitamin K5.6 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)5.4 mg

Folate63 mcg

Choline74 mg

Caffeine0 mg

Water134 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 15. The excerpt below is the record exactly as published.

PRUNE SALAD Select large, fine prunes, boil until tender, when cool slit lengthwise and remove seeds, stuff with cream cheese and chopped nuts, pressing the prunes over this mixture leaving a space on which to put half a pecan

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