Stewed Prunes

Name: Stewed Prunes
Ingredients: Prunes should be soaked over-night, or at any rate for a few hours; a gill of water; the necessary sugar; a strip of lemon rind; a small piece of whole cinnamon

From The paper-bag cookery manual, 1911

Presented as published in 1911. 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

1136Calories

11 gProtein

306 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1136 kcal

Protein11 g

Carbohydrates306 g

Fiber43 g

Sugars177 g

Total Fat2 g

Saturated Fat0.4 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium19 mg

Potassium3481 mg

Calcium333 mg

Iron5 mg

Magnesium202 mg

Phosphorus325 mg

Zinc2.2 mg

Copper1.4 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C132 mg

Vitamin A180 mcg

Vitamin E2.2 mg

Vitamin K270 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)8.9 mg

Folate31 mcg

Choline54 mg

Caffeine0 mg

Water340 g

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 43. The excerpt below is the record exactly as published.

Stewed Prunes. Prunes should be soaked over-night, or at any rate for a few hours in tepid-water. Drain them, and put them into a well buttered “ Express ” paper-bag with a strip of lemon rind or a small piece of whole cinnamon, also the necessary sugar, and a gill of water

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