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Prunes for Sauce
From The art of German cooking and baking, 1922
Serves 3
Presented as published in 1922. 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
506Calories
4 gProtein
135 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories506 kcal
Protein3.8 g
Carbohydrates135 g
Fiber12 g
Sugars92 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.1 mg
Potassium1178 mg
Calcium83 mg
Iron1.7 mg
Magnesium68 mg
Phosphorus112 mg
Zinc0.7 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A59 mcg
Vitamin E0.7 mg
Vitamin K90 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.9 mg
Folate12 mcg
Choline18 mg
Caffeine0 mg
Water249 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 115. The excerpt below is the record exactly as published.
PRUNES FOR SAUCE. Quantity for 6 Persons. 1 lb. of prunes 1 pt. of water % cup of sugar 1 slice of lemon Juice of % lemon
Cook this with the app: pantry check, scaling, and the assistant.