Prune Scoffle
From Burlington ladies cook book & 25 secrets of success, 1901
Mrs. Morrison
Presented as published in 1901. 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
867Calories
8 gProtein
231 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories867 kcal
Protein7.7 g
Carbohydrates231 g
Fiber25 g
Sugars143 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium8.7 mg
Potassium2581 mg
Calcium152 mg
Iron3.3 mg
Magnesium145 mg
Phosphorus243 mg
Zinc1.6 mg
Copper1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A136 mcg
Vitamin E1.5 mg
Vitamin K207 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.5 mg
Folate15 mcg
Choline35 mg
Caffeine0 mg
Water120 g
As published
This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 18. The excerpt below is the record exactly as published.
Prune Scoffle 53 Take i pint of prunes already \vell stewed & shredded and seeds taken out, the whites of 4 eggs beaten very stiff. 1 tablespoonful of powdered sugar, i pinch of baKing soda, add the last thhig i tablespoonful of prune juice
Cook this with the app: pantry check, scaling, and the assistant.