Stewed Prunes
From Efficiency in home-making and first-aid to good cooking, 1915
Presented as published in 1915. 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
835Calories
8 gProtein
222 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories835 kcal
Protein7.6 g
Carbohydrates222 g
Fiber25 g
Sugars133 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium35 mg
Potassium2548 mg
Calcium171 mg
Iron3.2 mg
Magnesium150 mg
Phosphorus240 mg
Zinc1.6 mg
Copper1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A136 mcg
Vitamin E1.5 mg
Vitamin K207 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.5 mg
Folate14 mcg
Choline35 mg
Caffeine0 mg
Water817 g
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 55. The excerpt below is the record exactly as published.
STEWED PRUNES. Wash them very carefully one by one; put V/2 pints of cold water in the stew pan for each pint of prunes.
Cook this with the app: pantry check, scaling, and the assistant.