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Stewed Prunes
From The national course in home economics, 1917
Serves 4
Good for measles and scarlet fever.
Presented as published in 1917. 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
15Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories15 kcal
Protein0.1 g
Carbohydrates4 g
Fiber0.4 g
Sugars2.4 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.4 mg
Potassium46 mg
Calcium2.9 mg
Iron0.1 mg
Magnesium2.6 mg
Phosphorus4.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.4 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.3 mcg
Choline0.6 mg
Caffeine0 mg
Water8.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 367. The excerpt below is the record exactly as published.
STEWED PRUNES. These are good in measles, and scarlet fever, both as food and medi- cine. Get the box prunes as they are generally of a much better quality than the open sort. Soak them for one hour in cold water
Cook this with the app: pantry check, scaling, and the assistant.