Stewed Prunes
From Domestic science, principles and application, 1914
Basis for 2 girls, }/s rule.
Presented as published in 1914. 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
1340Calories
12 gProtein
359 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1340 kcal
Protein12 g
Carbohydrates359 g
Fiber38 g
Sugars228 g
Total Fat2.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium42 mg
Potassium3607 mg
Calcium276 mg
Iron5.4 mg
Magnesium212 mg
Phosphorus345 mg
Zinc2.1 mg
Copper1.4 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C109 mg
Vitamin A179 mcg
Vitamin E2.3 mg
Vitamin K270 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.7 mg
Folate40 mcg
Choline56 mg
Caffeine0 mg
Water1264 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 35. The excerpt below is the record exactly as published.
Stewed Prunes 1 lb. prunes }4 c sugar 1 qt. water 2 or 3 slices of lemon
Cook this with the app: pantry check, scaling, and the assistant.