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Prune Sauce for Puddings
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for half a dozen persons.
Presented as published in 1892. 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
324Calories
3 gProtein
82 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories324 kcal
Protein3 g
Carbohydrates82 g
Fiber9.5 g
Sugars49 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.6 mg
Potassium924 mg
Calcium64 mg
Iron1.4 mg
Magnesium53 mg
Phosphorus91 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A45 mcg
Vitamin E0.6 mg
Vitamin K67 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate10 mcg
Choline15 mg
Caffeine0 mg
Water101 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1386. The excerpt below is the record exactly as published.
Prune Sauce for Puddings.— Wash a quarter of a pound of prunes, and simmer them in as much water as will cover them until they are quite soft. Drain and stone them, and blanch the kernels. Put fruit and kernels into a stewpan with the liquid in which they were boiled, a glassful of wine, the strained juice of half a lemon, a small strip of thin lemon-rind, a tea-spoonful of moist sugar, and a pinch of powdered cinnamon
Cook this with the app: pantry check, scaling, and the assistant.