Savannah Stewed Prunes
From The Southern cook book of fine old recipes, 1935
Presented as published in 1935. 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
1534Calories
12 gProtein
409 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1534 kcal
Protein12 g
Carbohydrates409 g
Fiber38 g
Sugars278 g
Total Fat2.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium14 mg
Potassium3598 mg
Calcium248 mg
Iron5.5 mg
Magnesium202 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
Water318 g
As published
This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 26. The excerpt below is the record exactly as published.
Savannah Stewed Prunes 1 pound prunes % cup sugar 2 slices of lemon
Cook this with the app: pantry check, scaling, and the assistant.