Stewed Prunes
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Dried apricots, peaches, plums, and figs 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
1994Calories
12 gProtein
529 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1994 kcal
Protein12 g
Carbohydrates529 g
Fiber43 g
Sugars393 g
Total Fat2.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium78 mg
Potassium3876 mg
Calcium518 mg
Iron6.7 mg
Magnesium227 mg
Phosphorus342 mg
Zinc2.4 mg
Copper1.5 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C170 mg
Vitamin A180 mcg
Vitamin E2.4 mg
Vitamin K270 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.3 mg
Folate53 mcg
Choline64 mg
Caffeine0 mg
Water317 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 11. The excerpt below is the record exactly as published.
Stewed Prunes. 1 lb. prunes. 1 cup brown sugar. rind and juice of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.