Stewed Prunes

Name: Stewed Prunes
Ingredients: Put a pound of good prunes; two ounces of sugar; a stick of cinnamon; the finely peeled rind of a lemon; a claret-glassful of cherry brandy

From Fifty dinners, 1895

Presented as published in 1895. 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

1945Calories

10 gProtein

351 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories1945 kcal

Protein9.9 g

Carbohydrates351 g

Fiber32 g

Sugars233 g

Total Fat1.9 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium94 mg

Potassium3342 mg

Calcium196 mg

Iron4.4 mg

Magnesium188 mg

Phosphorus327 mg

Zinc2.1 mg

Copper1.3 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C2.7 mg

Vitamin A177 mcg

Vitamin E2 mg

Vitamin K270 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)8.6 mg

Folate18 mcg

Choline46 mg

Caffeine0 mg

Alcohol90 g

Water319 g

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 25. The excerpt below is the record exactly as published.

Put a pound of good prunes into a preserving-pan JVVVEI^APS SAVOURY. 55 or a white enamelled stewpan, with two ounces of sugar, the finely peeled rind of a lemon, a stick of cinnamon, and enough light claret to cover the fruit well ; stew very gently, so that the prunes may swell and absorb some of the liquid ; Avhen quite tender put them into a glass dish, squeeze the juice of a lemon over them, add the syrup in which they were stewed, and a claret-glassful of cherry brandy

Cook this with the app: pantry check, scaling, and the assistant.