Stuffed Prunes
From The junior cook book, 1920
These prunes are not cooked and are very wholesome.
Presented as published in 1920. 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
1863Calories
10 gProtein
490 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1863 kcal
Protein9.9 g
Carbohydrates490 g
Fiber32 g
Sugars374 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium39 mg
Potassium3334 mg
Calcium225 mg
Iron4.3 mg
Magnesium196 mg
Phosphorus313 mg
Zinc2 mg
Copper1.4 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A177 mcg
Vitamin E2 mg
Vitamin K270 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.5 mg
Folate18 mcg
Choline46 mg
Caffeine0 mg
Water1086 g
As published
This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 22. The excerpt below is the record exactly as published.
STUFFED PRUNES Put 1 pound of prunes in a pan and cover with water. Let stand Y2 hour. Wash in three changes of water. (The standing in water will loosen the dirt and will make the prunes very clean and free from dirt.) Put back in the pan, and pour over the prunes 1 quart of fresh water
Cook this with the app: pantry check, scaling, and the assistant.