Prune Sherbet
From True food values and their low costs, 1916
Presented as published in 1916. 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
2407Calories
15 gProtein
635 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories2407 kcal
Protein15 g
Carbohydrates635 g
Fiber48 g
Sugars460 g
Total Fat3.2 g
Saturated Fat0.6 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium30 mg
Potassium4989 mg
Calcium309 mg
Iron6.4 mg
Magnesium284 mg
Phosphorus469 mg
Zinc3 mg
Copper2 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C4.1 mg
Vitamin A265 mcg
Vitamin E2.9 mg
Vitamin K405 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)13 mg
Folate27 mcg
Choline69 mg
Caffeine0 mg
Water683 g
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 44. The excerpt below is the record exactly as published.
Prune Sherbet To one and a half pounds of prunes in a stew- pan add a little water. Cover pan, set on back range to simmer slowly until prunes are tender. Rub through colander ; sweeten to taste
Cook this with the app: pantry check, scaling, and the assistant.