Prunes (Stewed)
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Avoid over-sweetening to maintain flavor.
Presented as published in 1895. 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
1767Calories
15 gProtein
470 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1767 kcal
Protein15 g
Carbohydrates470 g
Fiber49 g
Sugars290 g
Total Fat2.7 g
Saturated Fat0.6 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium14 mg
Potassium5096 mg
Calcium300 mg
Iron6.5 mg
Magnesium285 mg
Phosphorus480 mg
Zinc3.1 mg
Copper2 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C4.2 mg
Vitamin A271 mcg
Vitamin E3 mg
Vitamin K414 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)13 mg
Folate28 mcg
Choline70 mg
Caffeine0 mg
Water215 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 85. The excerpt below is the record exactly as published.
Prunes (Stewed). Wash thoroughly in two waters, put in stew kettle with water enough to cover, to one quart of prunes put two tablespoons of sugar
Cook this with the app: pantry check, scaling, and the assistant.