Prunes for Meat
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Do not sweeten.
Presented as published in 1904. 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
1147Calories
12 gProtein
308 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1147 kcal
Protein12 g
Carbohydrates308 g
Fiber38 g
Sugars178 g
Total Fat2.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium41 mg
Potassium3606 mg
Calcium275 mg
Iron5.4 mg
Magnesium211 mg
Phosphorus345 mg
Zinc2.1 mg
Copper1.4 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C109 mg
Vitamin A179 mcg
Vitamin E2.3 mg
Vitamin K270 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.7 mg
Folate40 mcg
Choline56 mg
Caffeine0 mg
Water1264 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 15. The excerpt below is the record exactly as published.
a pound of carefully washed prunes in cold water over night. Put them into a stew-pan with a quart of fresh water, and two lemons
Cook this with the app: pantry check, scaling, and the assistant.