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Stuffed Prunes
From Delta Gamma cook book, 1922
Serves 1
These may be served with meat course or as a confection.
Presented as published in 1922. 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
757Calories
9 gProtein
154 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories757 kcal
Protein8.7 g
Carbohydrates154 g
Fiber19 g
Sugars0.4 g
Total Fat18 g
Saturated Fat1.6 g
Monounsaturated Fat3 g
Polyunsaturated Fat13 g
Cholesterol0 mg
Sodium166 mg
Potassium1543 mg
Calcium120 mg
Iron5.4 mg
Magnesium124 mg
Phosphorus245 mg
Zinc1.7 mg
Copper1.1 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A64 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.4 mg
Folate0.3 mcg
Choline1.3 mg
Caffeine0 mg
Water318 g
As published
This recipe was extracted from Delta Gamma cook book (1922), page 99. The excerpt below is the record exactly as published.
Stuffed Prunes Remove stones from one pound fine French dried prunes, cover them with sherry and leave them in covered dish all night. In the morning place the meat of a walnut
Cook this with the app: pantry check, scaling, and the assistant.