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Stewed Prunes
From Soyer's standard cookery, 1912
Serves 1
The addition of lemon juice is a great improvement.
Presented as published in 1912. 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
142Calories
1 gProtein
39 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories142 kcal
Protein1.4 g
Carbohydrates39 g
Fiber3.9 g
Sugars22 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2 mg
Potassium469 mg
Calcium28 mg
Iron0.5 mg
Magnesium27 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A20 mcg
Vitamin E0.4 mg
Vitamin K30 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate22 mcg
Choline10 mg
Caffeine0 mg
Water108 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 221. The excerpt below is the record exactly as published.
Stewed Prunes. Wash and pick over prunes. Put in a saucepan, cover with 322 STANDARD COOKERY. cold water, and soak two hours; then cook in same water until soft. When nearly cooked, add sugar or molasses to sweeten. The addition of a small quantity of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.