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Sherried Prunes
From Fruit recipes, 1907
Serves 3
This will have a custard-like consistency.
Presented as published in 1907. 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
671Calories
14 gProtein
162 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories671 kcal
Protein14 g
Carbohydrates162 g
Fiber17 g
Sugars95 g
Total Fat2.4 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.4 g
Cholesterol37 mg
Sodium291 mg
Potassium1753 mg
Calcium116 mg
Iron3 mg
Magnesium103 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.9 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C2 mg
Vitamin A91 mcg
Vitamin E1.1 mg
Vitamin K138 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.8 mg
Folate22 mcg
Choline44 mg
Caffeine0 mg
Water111 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 44. The excerpt below is the record exactly as published.
SHERRIED PRUNES Wash, then soak prunes over night, simmering next day, in very little water, till tender enough to pit. Have soaking 104 FRUIT RECIPES a half-box of gelatine (this quantity to each original quart of prunes put to soak) and place prunes with the gelatine in stewpan till gelatine is thoroughly melted. Add a heaping teaspoon of sugar, the grated juice and rind of two oranges and one-half cup of sherry
Cook this with the app: pantry check, scaling, and the assistant.