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Stewed Prunes
From The household cook book, 1902
Serves 4
A little lemon juice may enhance flavor.
Presented as published in 1902. 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
39Calories
0 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories39 kcal
Protein0.1 g
Carbohydrates10 g
Fiber0.4 g
Sugars8.7 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium46 mg
Calcium2.8 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
Water1.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 358. The excerpt below is the record exactly as published.
STEWED PRUNES — Select good prunes, wash them, and let soak 1 or 2 hours if dry and hard; then cover them with boiling water, cover closely, and boil until tender and swollen; then for each quart of prunes add 2 tablespoons of sugar
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