Prune Soup
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
944Calories
5 gProtein
247 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories944 kcal
Protein4.6 g
Carbohydrates247 g
Fiber14 g
Sugars183 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium49 mg
Potassium1454 mg
Calcium123 mg
Iron2.4 mg
Magnesium90 mg
Phosphorus145 mg
Zinc1 mg
Copper0.7 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A68 mcg
Vitamin E0.8 mg
Vitamin K104 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.5 mg
Folate8.9 mcg
Choline20 mg
Caffeine0 mg
Water1005 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 13. The excerpt below is the record exactly as published.
PRUNE SOUP. 2 tbsp. sago. 2 tbsp. raisins. 1 qt. cold water. +c. sugar. 1 c. prunes. 4 @. lemon, currant or other tart ies juice
Cook this with the app: pantry check, scaling, and the assistant.