Stewed Dried Fruit
From The school kitchen textbook, 1915
Use prunes, peaches, apricots, or prunellas.
Presented as published in 1915. 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
1490Calories
3 gProtein
384 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1490 kcal
Protein2.6 g
Carbohydrates384 g
Fiber10 g
Sugars369 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium447 mg
Potassium392 mg
Calcium108 mg
Iron1.4 mg
Magnesium26 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A5.5 mcg
Vitamin E0.3 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline15 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 148. The excerpt below is the record exactly as published.
Stewed Dried Frxht Select large plump fruit, not the highest priced, nor such as are very acid. Use prunes, peaches, apricots, or prunellas. Wash the fruit in lukewarm water ; let it soak half an hour and then rub each piece thoroughly until clean and free from grit ; rinse and lay them in a large bowl of fresh cold water. Change frequently the water in which you are washing them. Let them soak all night and longer if needed, until they are well filled out and the surface smooth. Turn them into an enamelled stewpan with the water and if needed add more to cover them. Set them over moderate heat and let them simmer closely covered until tender and the juice is boiled down quite thick. This will develop a rich flavor and some fruits will require no sugar, in fact a little lemon
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