Prune Shortcake
From Australian sunshine cookery book for every housewife, 1920
Presented as published in 1920. 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
11913Calories
60 gProtein
3074 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories11913 kcal
Protein60 g
Carbohydrates3074 g
Fiber130 g
Sugars2504 g
Total Fat42 g
Saturated Fat3.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol249 mg
Sodium626 mg
Potassium13708 mg
Calcium1127 mg
Iron28 mg
Magnesium814 mg
Phosphorus1607 mg
Zinc10 mg
Copper5.5 mg
Manganese10 mg
Vitamin D1 mcg
Vitamin C11 mg
Vitamin A788 mcg
Vitamin E8.3 mg
Vitamin K1080 mcg
Vitamin B64 mg
Vitamin B120.4 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)4.2 mg
Niacin (B3)44 mg
Folate298 mcg
Choline335 mg
Caffeine0 mg
Water617 g
As published
This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 14. The excerpt below is the record exactly as published.
Prune Shortcake. 4 lb. prunes. 1 teaspoon baking powder. 4 lb. sugar. 1 cup flour. 1 egg. 4 teaspoon ground ginger. 2 tablespoons butter. % teaspoon ground cinnamon
Cook this with the app: pantry check, scaling, and the assistant.