Prune Soup

Name: Prune Soup
Ingredients: Rub a pint of prunes; add one pint of water; thicken with a tablespoonful of cornstarch or arrowroot; adding a little salt; a tablespoonful of lemon juice; a little of the grated lemon rind

From Meat substitutes, 1907

Presented as published in 1907. 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

845Calories

8 gProtein

225 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories845 kcal

Protein8 g

Carbohydrates225 g

Fiber25 g

Sugars133 g

Total Fat1.4 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium24 mg

Potassium2609 mg

Calcium165 mg

Iron3.4 mg

Magnesium151 mg

Phosphorus250 mg

Zinc1.6 mg

Copper1 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C8.3 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)0.7 mg

Niacin (B3)6.7 mg

Folate48 mcg

Choline36 mg

Caffeine0 mg

Water602 g

As published

This recipe was extracted from Meat substitutes (1907) by Isabel Goodhue, page 12. The excerpt below is the record exactly as published.

Prune Soup Rub a pint of prunes, stewed soft, through a colander, sweeten and add one pint of water, bring to the boiling point and thicken with a tablespoonful of cornstarch or arrowroot, mixed till smooth in a little cold water, cook till clear, adding a little salt, a tablespoonful of lemon juice and a little of the grated lemon rind

Cook this with the app: pantry check, scaling, and the assistant.