Prune Sandwiches
From Cooking in the elementary schools, January, 1922, 1922
Dried apricots or peaches may be used instead of prunes.
Presented as published in 1922. 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
514Calories
4 gProtein
136 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories514 kcal
Protein3.8 g
Carbohydrates136 g
Fiber12 g
Sugars91 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.7 mg
Potassium1274 mg
Calcium75 mg
Iron1.6 mg
Magnesium71 mg
Phosphorus120 mg
Zinc0.8 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A68 mcg
Vitamin E0.7 mg
Vitamin K104 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.3 mg
Folate7 mcg
Choline18 mg
Caffeine0 mg
Water54 g
As published
This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 18. The excerpt below is the record exactly as published.
PRUNE SANDWICHES 1. Cook 1 cup of prunes. Rub through a sieve. 2. Add the liquor and 2 T. sugar
Cook this with the app: pantry check, scaling, and the assistant.