Stuffed Prunes

Name: Stuffed Prunes
Ingredients: Steam 1 pound prunes.; stuff other with chopped nuts.; stuff with mixture of 1 cup each raisins and walnuts.; and a few candied cherries.; stuff prunes with stiff orange marmalade.

From Keep the war foods cooking, 1918

Presented as published in 1918. 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

1655Calories

16 gProtein

440 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories1655 kcal

Protein16 g

Carbohydrates440 g

Fiber41 g

Sugars296 g

Total Fat2.2 g

Saturated Fat0.6 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium58 mg

Potassium4728 mg

Calcium312 mg

Iron7.6 mg

Magnesium254 mg

Phosphorus498 mg

Zinc2.7 mg

Copper1.8 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C7.1 mg

Vitamin A177 mcg

Vitamin E2.2 mg

Vitamin K277 mcg

Vitamin B61.3 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)10 mg

Folate28 mcg

Choline67 mg

Caffeine0 mg

Water169 g

As published

This recipe was extracted from Keep the war foods cooking (1918) by Illinois Farmers' Institute. Dept. of Household Science., page 9. The excerpt below is the record exactly as published.

STUFFED PRUNES. Steam 1 pound prunes and remove stones. Stuff part of the prunes, each with another prune, stuff other with chopped nuts, or stuff with mixture of 1 cup each raisins and walnuts and aé_é few candied cherries. Another suggestion is to stuff prunes with stiff orange marmalade.

Cook this with the app: pantry check, scaling, and the assistant.