Stewed Prunes
From Household science and arts, 1913
Dry apricots may be cooked in the same way.
Presented as published in 1913. 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
1979Calories
14 gProtein
527 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1979 kcal
Protein14 g
Carbohydrates527 g
Fiber43 g
Sugars384 g
Total Fat3.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium57 mg
Potassium3876 mg
Calcium329 mg
Iron6.7 mg
Magnesium228 mg
Phosphorus377 mg
Zinc2.4 mg
Copper1.5 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C215 mg
Vitamin A181 mcg
Vitamin E2.6 mg
Vitamin K270 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.9 mg
Folate62 mcg
Choline66 mg
Caffeine0 mg
Water1442 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 14. The excerpt below is the record exactly as published.
STEWED PRUNES 1 lb. prunes Wash the prunes thoroughly, put them i c. sugar into a saucepan, and cover them with cold 1 qt. cold water water. Soak them overnight and cook 4 thlA sUces lemon
Cook this with the app: pantry check, scaling, and the assistant.