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Stewed Prunes
From The farm cook & rule book, 1923
Serves 3
Presented as published in 1923. 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
449Calories
2 gProtein
117 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories449 kcal
Protein1.8 g
Carbohydrates117 g
Fiber6.5 g
Sugars96 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium24 mg
Potassium589 mg
Calcium64 mg
Iron1.1 mg
Magnesium43 mg
Phosphorus56 mg
Zinc0.4 mg
Copper0.3 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A30 mcg
Vitamin E0.6 mg
Vitamin K50 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate3.9 mcg
Choline8.9 mg
Caffeine0 mg
Water339 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 61. The excerpt below is the record exactly as published.
Stewed Prunes % pound prunes 1 cupful granulated sugar 4 cupfuls cold water 2 whole cloves
Cook this with the app: pantry check, scaling, and the assistant.