Stewed Prunes for Sickness
From La cuisine creole, 1885
Presented as published in 1885. 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
1853Calories
10 gProtein
487 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1853 kcal
Protein10 g
Carbohydrates487 g
Fiber32 g
Sugars368 g
Total Fat1.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium65 mg
Potassium3588 mg
Calcium362 mg
Iron5.6 mg
Magnesium204 mg
Phosphorus321 mg
Zinc2.1 mg
Copper1.4 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A177 mcg
Vitamin E2 mg
Vitamin K270 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.7 mg
Folate20 mcg
Choline50 mg
Caffeine0 mg
Water143 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 93. The excerpt below is the record exactly as published.
water, sweeten it with a table- spoonful of white powdered sugar, and stir well until dissolved; add a gill of Madeira or Port, some nutmeg grated and pounded ice. Serve with lady-cake or pound-cake, eut small. 232 LA CUISINE CREOLE. STEWBD PBUNBS FOR SI0KNI2SS. Wash the prunes, put them în a stew pan, cover them wîth water, and to each pound of prunes put a cupf ul of clear brown suga
Cook this with the app: pantry check, scaling, and the assistant.