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Prunes in Bacon
From Boston Cooking-School cook book, 1896
Serves 1
Chutney Prunes: Stuff with chutney before wrapping in bacon.
Presented as published in 1896. 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
449Calories
5 gProtein
111 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories449 kcal
Protein4.9 g
Carbohydrates111 g
Fiber12 g
Sugars66 g
Total Fat3.6 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol5.3 mg
Sodium64 mg
Potassium1290 mg
Calcium75 mg
Iron1.6 mg
Magnesium72 mg
Phosphorus133 mg
Zinc0.9 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A69 mcg
Vitamin E0.8 mg
Vitamin K104 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.6 mg
Folate7 mcg
Choline21 mg
Caffeine0 mg
Water58 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 77. The excerpt below is the record exactly as published.
PRUNES IN BACON Steam prunes until tender but not soft. Remove pits. Wrap in half slice of bacon
Cook this with the app: pantry check, scaling, and the assistant.