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Prunes with Whipped Cream
From The home cook book, 1905
Serves 2
Presented as published in 1905. 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
874Calories
10 gProtein
102 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories874 kcal
Protein10 g
Carbohydrates102 g
Fiber8.1 g
Sugars62 g
Total Fat52 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat2 g
Cholesterol178 mg
Sodium21 mg
Potassium1174 mg
Calcium285 mg
Iron1.2 mg
Magnesium72 mg
Phosphorus287 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.9 mcg
Vitamin C0.7 mg
Vitamin A485 mcg
Vitamin E2 mg
Vitamin K72 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.3 mg
Folate12 mcg
Choline51 mg
Caffeine0 mg
Water179 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 152. The excerpt below is the record exactly as published.
PRUNES WITH WHIPPED CREAM Stew till tender half a pound of prunes. Drain off the water, take out the pits, mash the prunes, and stir in sweet- ened whipped cream — a pint or half a pint, as your taste and c
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