Stuffed Prunes
From Australian sunshine cookery book for every housewife, 1920
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
164Calories
6 gProtein
6 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories164 kcal
Protein6 g
Carbohydrates6.1 g
Fiber3.5 g
Sugars1.2 g
Total Fat14 g
Saturated Fat1.1 g
Monounsaturated Fat9 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol0 mg
Sodium0.3 mg
Potassium208 mg
Calcium76 mg
Iron1.1 mg
Magnesium77 mg
Phosphorus136 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E7.3 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate12 mcg
Choline15 mg
Caffeine0 mg
Water1.3 g
As published
This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 20. The excerpt below is the record exactly as published.
stuffed prunes on each, decorating with a little finely shredded lettuce. Serve with a mayonnaise or French dressing. Prune and Orange Salad. Drain cooked prunes thoroughly, remove stones, and stuff with blanched almonds. © Roll in granulated sugar. Arrange three prunes on each lettuce-covered salad plate, alternating with orange segments. Stuffed Prunes. Wash, dry and stone prepared fruit. Cut alrnost in half, and fill with half a marshmallow or blanched almond, or chopped nuts and raisins
Cook this with the app: pantry check, scaling, and the assistant.