Stewed Prunes
From Principles of cooking, 1914
The quantity of sugar added depends on individual taste.
Presented as published in 1914. 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
194Calories
0 gProtein
50 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories194 kcal
Protein0 g
Carbohydrates50 g
Sugars50 g
Total Fat0.2 g
Sodium0.5 mg
Potassium1 mg
Calcium0.5 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 21. The excerpt below is the record exactly as published.
Stewed Prunes. — Wash the prunes thoroughly. Soak overnight in cold water. Cook in the water in which they have been soaked, until soft. Add sugar and cook five minutes longer. The quantity of sugar added depends on individual taste, but one fourth cup of sugar to one pound of prunes is a good proportion.
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