Stewed Prunes

Name: Stewed Prunes
Ingredients: one cup sugar; the whites of four eggs; the grated rind and juice of one lemon; one pint milk; four tablespoon ssugar; a little salt; Flavor with vanilla.

From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894

To be eaten cold.

Presented as published in 1894. 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

1273Calories

16 gProtein

274 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories1273 kcal

Protein16 g

Carbohydrates274 g

Fiber0 g

Sugars275 g

Total Fat16 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol58 mg

Sodium188 mg

Potassium743 mg

Calcium602 mg

Iron0.1 mg

Magnesium59 mg

Phosphorus493 mg

Zinc2.1 mg

Copper0 mg

Manganese0 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B122.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.5 mg

Folate0 mcg

Choline87 mg

Caffeine0 mg

Water432 g

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 16. The excerpt below is the record exactly as published.

one cup sugar, then rub through a sieve; beat till stiff the whites of four eggs, then add the sifted prunes and the grated rind and juice of one lemon; beat all well together, then heap on a dish and bake in the oven till a delicate brown. Serve with whipped cream or a custard made with one pint milk, the beaten yolks four eggs, four tablespoon ssugar and a little salt. Flavor with vanilla.

Cook this with the app: pantry check, scaling, and the assistant.