vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Prune Salad
From The Henderson cook book, 1914
Serves 2
Presented as published in 1914. 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
647Calories
10 gProtein
155 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories647 kcal
Protein10 g
Carbohydrates155 g
Fiber16 g
Sugars86 g
Total Fat5.3 g
Saturated Fat2.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol13 mg
Sodium135 mg
Potassium2087 mg
Calcium228 mg
Iron2.2 mg
Magnesium115 mg
Phosphorus271 mg
Zinc2 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A128 mcg
Vitamin E1.1 mg
Vitamin K197 mcg
Vitamin B60.6 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.9 mg
Folate12 mcg
Choline23 mg
Caffeine0 mg
Water361 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 29. The excerpt below is the record exactly as published.
PRUNE SALAD. Wash thoroughly 1 pound of prunes and soak over night. Cook tender in the same water in which they are soaked ; cool, pit and stuff with English walnuts or cottage cheese. Shred a bunch of lettuce
Cook this with the app: pantry check, scaling, and the assistant.