Stuffed Prunes
From The home science cook book, 1902
Presented as published in 1902. 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
68Calories
1 gProtein
18 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories68 kcal
Protein0.6 g
Carbohydrates18 g
Fiber1.9 g
Sugars15 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.5 mg
Potassium157 mg
Calcium9.4 mg
Iron0.2 mg
Magnesium10 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.6 mcg
Choline1.5 mg
Caffeine0 mg
Water4.9 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 7. The excerpt below is the record exactly as published.
Stuffed Prunes. Steam large prunes till tender, but not too soft ; re- move stones and stuff with nuts and dates or raisins chopped fine. Roll in sugar
Cook this with the app: pantry check, scaling, and the assistant.