Frenchdinnervegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Prune Sauce
From The household cook book, 1902
Serves 4
Excellent with rabbit, roast pig, or venison.
Presented as published in 1902. 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
460Calories
7 gProtein
106 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories460 kcal
Protein7.2 g
Carbohydrates106 g
Fiber8.5 g
Sugars61 g
Total Fat4.5 g
Saturated Fat1.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.7 g
Cholesterol99 mg
Sodium68 mg
Potassium881 mg
Calcium70 mg
Iron2.7 mg
Magnesium52 mg
Phosphorus156 mg
Zinc1 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C2.3 mg
Vitamin A46 mcg
Vitamin E0.8 mg
Vitamin K68 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.1 mg
Folate32 mcg
Choline53 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 358. The excerpt below is the record exactly as published.
PRUNE SAUCE — (1) Soak the prunes over night; in the morn- ing boil until they will slip from the stones easily; when used, slip them from the stones and serve with thick cream. (2) To 1 lb. prunes when put on to stew, add the juice and thin yellow rind of an orange; when done (when the stones are loose) sweeten with plenty of sugar
Cook this with the app: pantry check, scaling, and the assistant.