Stuffed Prunes
From Healthful cookery, 1904
Use Malted Nuts in place of walnuts and powdered sugar.
Presented as published in 1904. 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
3384Calories
49 gProtein
485 gCarbs
161 gFat
Full nutrition (33 nutrients)
Calories3384 kcal
Protein49 g
Carbohydrates485 g
Fiber62 g
Sugars317 g
Total Fat161 g
Saturated Fat14 g
Monounsaturated Fat22 g
Polyunsaturated Fat112 g
Cholesterol0 mg
Sodium14 mg
Potassium5770 mg
Calcium484 mg
Iron12 mg
Magnesium606 mg
Phosphorus1281 mg
Zinc8.9 mg
Copper4.5 mg
Manganese8.8 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A177 mcg
Vitamin E2.1 mg
Vitamin K280 mcg
Vitamin B62.8 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1 mg
Niacin (B3)14 mg
Folate61 mcg
Choline60 mg
Caffeine0 mg
Water194 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 69. The excerpt below is the record exactly as published.
Stuffed Prunes. — i lb. prunes, y2 lb. dates, y2 lb. shelled walnuts.
Cook this with the app: pantry check, scaling, and the assistant.