Stewed Prunes
From The Samaritan cookery book, 1903
Presented as published in 1903. 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
547Calories
13 gProtein
144 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories547 kcal
Protein13 g
Carbohydrates144 g
Fiber24 g
Sugars77 g
Total Fat1.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium42 mg
Potassium1696 mg
Calcium242 mg
Iron2.7 mg
Magnesium108 mg
Phosphorus155 mg
Zinc1.2 mg
Copper0.8 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C226 mg
Vitamin A71 mcg
Vitamin E1.4 mg
Vitamin K104 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.9 mg
Folate72 mcg
Choline42 mg
Caffeine0 mg
Water838 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 52. The excerpt below is the record exactly as published.
water. Put prunes on to stew well with water. Take out and stone them. Put on the liquid in which they have been boiled, add lemon rind, gelatine, and water. Stir over the fire till it boils, and allow it to cook very gently for a quarter of an hour. Then strain, add prunes and lemon juice
Cook this with the app: pantry check, scaling, and the assistant.