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Stewed Prunes
From Miss Parloa's kitchen companion, 1887
Serves 3
Thorough washing and slow cooking are necessary.
Presented as published in 1887. 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
411Calories
3 gProtein
109 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories411 kcal
Protein3.3 g
Carbohydrates109 g
Fiber11 g
Sugars70 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium13 mg
Potassium1110 mg
Calcium75 mg
Iron1.4 mg
Magnesium65 mg
Phosphorus104 mg
Zinc0.7 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A59 mcg
Vitamin E0.7 mg
Vitamin K90 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate6 mcg
Choline15 mg
Caffeine0 mg
Water362 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 389. The excerpt below is the record exactly as published.
Stewed Prunes. Put a pound of prunes into a bowl of cold water, and let them stand for five minutes ; then wash them by rubbing between the hands. As they are washed, drop them into another bowl of cold water, and wash them very carefully in this second water. Put them into a stew-pan with a quart of water and three table-spoonfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.