Stewed Prunes
From The pudding and pastry book, 1900
Presented as published in 1900. 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
1991Calories
11 gProtein
525 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1991 kcal
Protein11 g
Carbohydrates525 g
Fiber35 g
Sugars402 g
Total Fat2.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium28 mg
Potassium3468 mg
Calcium238 mg
Iron4.9 mg
Magnesium199 mg
Phosphorus329 mg
Zinc2.1 mg
Copper1.4 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C56 mg
Vitamin A178 mcg
Vitamin E2.1 mg
Vitamin K270 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.6 mg
Folate29 mcg
Choline51 mg
Caffeine0 mg
Water702 g
As published
This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 8. The excerpt below is the record exactly as published.
Stewed Prunes 1 lb. prunes 1 pint water ) lb. sugar 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.