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Prune Sandwich Filling
From Boston Cooking-School cook book, 1896
Serves 20
Presented as published in 1896. 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
542Calories
0 gProtein
140 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories542 kcal
Protein0 g
Carbohydrates140 g
Fiber0 g
Sugars140 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium17 mg
Potassium8 mg
Calcium17 mg
Iron0.1 mg
Magnesium5.6 mg
Phosphorus0 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water520 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 297. The excerpt below is the record exactly as published.
PRUNE SANDWICH FILLING 6 French prunes, stoned and 14 cup sugar finely chopped 44 cup water 7 walnut meats, chopped Salt, paprika, and lemon juice
Cook this with the app: pantry check, scaling, and the assistant.