Stewed Prunes
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 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
70Calories
0 gProtein
19 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories70 kcal
Protein0.4 g
Carbohydrates19 g
Fiber0.3 g
Sugars15 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.1 mg
Potassium103 mg
Calcium6.1 mg
Iron0.1 mg
Magnesium6 mg
Phosphorus8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate20 mcg
Choline5.1 mg
Caffeine0 mg
Water92 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 21. The excerpt below is the record exactly as published.
Stewed Prunes. Wash and pick over prunes. Put in saucepan, cover with cold water, and soak two hours; then cook till soft in same water. When nearly cooked add sugar to sweeten — 1 Tb. to 1 qt. prunes, and a small quantity of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.