Stewed Prunes
From Public school household science, 1905
Presented as published in 1905. 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
105Calories
1 gProtein
28 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories105 kcal
Protein0.6 g
Carbohydrates28 g
Fiber5.7 g
Sugars19 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium15 mg
Potassium84 mg
Calcium107 mg
Iron1.2 mg
Magnesium18 mg
Phosphorus10 mg
Zinc0.3 mg
Copper0 mg
Manganese4.3 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A1.5 mcg
Vitamin E0.6 mg
Vitamin K9.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.7 mcg
Choline2.7 mg
Caffeine0 mg
Water1.3 g
As published
This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 14. The excerpt below is the record exactly as published.
STEWED PRUNES. 8 prunes. I ^ in. stick cinnamon. 1 whole clove. I ^ tbsp. sugar
Cook this with the app: pantry check, scaling, and the assistant.