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Stewed Prunes
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 2
Presented as published in 1901. 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
645Calories
5 gProtein
171 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories645 kcal
Protein5 g
Carbohydrates171 g
Fiber16 g
Sugars112 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium4.9 mg
Potassium1677 mg
Calcium99 mg
Iron2.1 mg
Magnesium94 mg
Phosphorus158 mg
Zinc1 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A88 mcg
Vitamin E1 mg
Vitamin K135 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.3 mg
Folate12 mcg
Choline24 mg
Caffeine0 mg
Water84 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 65. The excerpt below is the record exactly as published.
Stewed Prunes. — Prepare and cook them in the same manner as apricots. One pound of prunes will require a quarter cup of sugar. Just before removing from the stove, add two tablespoon fuls lemon juic
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