Stewed Prunes
From A text-book of cooking, 1915
Presented as published in 1915. 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
839Calories
8 gProtein
223 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories839 kcal
Protein7.6 g
Carbohydrates223 g
Fiber25 g
Sugars133 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium7.1 mg
Potassium2564 mg
Calcium151 mg
Iron3.2 mg
Magnesium144 mg
Phosphorus241 mg
Zinc1.5 mg
Copper1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C8.1 mg
Vitamin A136 mcg
Vitamin E1.5 mg
Vitamin K207 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.6 mg
Folate17 mcg
Choline36 mg
Caffeine0 mg
Water122 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 17. The excerpt below is the record exactly as published.
STEWED PRUNES Prepare according to the general rule. For each 2 cupf uls of prunes add about \ cupful of sugar and one tablespoonful of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.