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Stewed Prunes
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Use only the best selected prunes. If they lack flavor, add a little lemon juice.
Presented as published in 1884. 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
884Calories
8 gProtein
235 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories884 kcal
Protein7.6 g
Carbohydrates235 g
Fiber25 g
Sugars145 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium7.8 mg
Potassium2548 mg
Calcium151 mg
Iron3.2 mg
Magnesium143 mg
Phosphorus240 mg
Zinc1.5 mg
Copper1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A136 mcg
Vitamin E1.5 mg
Vitamin K207 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.5 mg
Folate14 mcg
Choline35 mg
Caffeine0 mg
Water133 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 231. The excerpt below is the record exactly as published.
boiling water over it and let it stand five minutes, then drain and steam. Steioed Prunes. — Wash carefully, and if hard and dry soak an hour before cooking. Put them into a porcelain kettle, with boiling water to cover them. Boil, closely covered, from five to ten minutes, or until swollen and tender. Then add one tahlespoonful of sugar for onepiyit of prunes
Cook this with the app: pantry check, scaling, and the assistant.