Prunes
From A laboratory manual of foods and cookery, 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
1486Calories
10 gProtein
393 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1486 kcal
Protein10 g
Carbohydrates393 g
Fiber32 g
Sugars275 g
Total Fat2.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium39 mg
Potassium3376 mg
Calcium227 mg
Iron4.3 mg
Magnesium198 mg
Phosphorus317 mg
Zinc2 mg
Copper1.4 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A177 mcg
Vitamin E2 mg
Vitamin K270 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.5 mg
Folate26 mcg
Choline47 mg
Caffeine0 mg
Water1114 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 11. The excerpt below is the record exactly as published.
Prunes Ingredients : i Ib. prunes i qt. water i tbsp. lemon juice i tbsp. orange juice \ c. sugar
Cook this with the app: pantry check, scaling, and the assistant.