Stewed Prunes
From Lillian Massey school recipes, 1913
This is a general method for cooking all dried fruits. Peaches, plums and others with decided flavor do not need lemon juice.
Presented as published in 1913. 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
1479Calories
10 gProtein
391 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1479 kcal
Protein9.9 g
Carbohydrates391 g
Fiber32 g
Sugars274 g
Total Fat2.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium20 mg
Potassium3338 mg
Calcium204 mg
Iron4.3 mg
Magnesium190 mg
Phosphorus314 mg
Zinc2 mg
Copper1.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C8.7 mg
Vitamin A177 mcg
Vitamin E2 mg
Vitamin K270 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.5 mg
Folate21 mcg
Choline47 mg
Caffeine0 mg
Water391 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 7. The excerpt below is the record exactly as published.
STEWED PRUNES. lb. prunes. $ Cc. Sugar. c. cold water. 1 tbsp. lemon juice.
Cook this with the app: pantry check, scaling, and the assistant.