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Stewed Prunes
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
566Calories
5 gProtein
152 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories566 kcal
Protein5.3 g
Carbohydrates152 g
Fiber16 g
Sugars89 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium20 mg
Potassium1768 mg
Calcium118 mg
Iron2.2 mg
Magnesium104 mg
Phosphorus164 mg
Zinc1 mg
Copper0.7 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A88 mcg
Vitamin E1.1 mg
Vitamin K135 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.4 mg
Folate29 mcg
Choline28 mg
Caffeine0 mg
Water635 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 24. The excerpt below is the record exactly as published.
STEWED PRUNES 14 pound prunes 2 cups hot water Wash prunes thoroughly in hot water. Cover with 2 cups hot water and soak 2 hours. Cook until soft in same water. When nearly done, prunes may be sweetened with sugar or molasses. A few drops of lemon juice may be added. Juice and skin of 14 orange
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