Stewed Prunes

Name: Stewed Prunes
Ingredients: 3 K lb. prunes; 23^ c. cold water; 3^ c. sugar; 1 tb. lemon juice

From Canadian cook book, 1924

Dried fruits, as apricots, apples and prunes, require long soaking; cook below boiling and add sugar when the fruit is tender.

Presented as published in 1924. 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

2798Calories

15 gProtein

736 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories2798 kcal

Protein15 g

Carbohydrates736 g

Fiber48 g

Sugars561 g

Total Fat3.6 g

Saturated Fat0.6 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium40 mg

Potassium5002 mg

Calcium314 mg

Iron6.5 mg

Magnesium287 mg

Phosphorus471 mg

Zinc3.1 mg

Copper2 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C10 mg

Vitamin A265 mcg

Vitamin E2.9 mg

Vitamin K405 mcg

Vitamin B61.4 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)13 mg

Folate30 mcg

Choline70 mg

Caffeine0 mg

Water816 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 50. The excerpt below is the record exactly as published.

STEWED PRUNES. 3 K lb. prunes. c. 23^ c. cold water. 13^ T. 3^ c. sugar. 34 T. 1 tb. lemon juice

Cook this with the app: pantry check, scaling, and the assistant.