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Stewed Prunes
From The economical cook book, 1905
Serves 1
Presented as published in 1905. 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
739Calories
0 gProtein
191 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories739 kcal
Protein0 g
Carbohydrates191 g
Fiber0 g
Sugars192 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9 mg
Potassium6.2 mg
Calcium9 mg
Iron0.1 mg
Magnesium2.9 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 137. The excerpt below is the record exactly as published.
the water they were soaked in. When they commence to cook, set them where they will simmer slowly; keep them closely covered, and cook them in this way for five or six hours. When very soft, add light brown sugar to your taste (and they take a great deal to make them good) and half a teacup of the best syrup molasses to two pounds or quarts of fruit ; leave them un- covered and boil a little faster until a rich syrup is around them. Take them from the fire, and if you intend to make pies of them, add half the rind of an orange grated and the juice from two fine oranges. If you are going to use them with meat, put no flavor in them. * To Stew Prunes Soak them for several hours until perfectly soft; put them over the fire in the water they were soaked in, adding plenty of sugar
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