To Cook Prunes

Name: To Cook Prunes
Ingredients: Look them over carefully, put them in warm water; sufficient cold water to have plenty of liquid when done

From A practical cook and text book for general use, 1896

The sweet varieties are the best and require no sugar.

Presented as published in 1896. 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

1671Calories

15 gProtein

445 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories1671 kcal

Protein15 g

Carbohydrates445 g

Fiber49 g

Sugars265 g

Total Fat2.6 g

Saturated Fat0.6 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium14 mg

Potassium5095 mg

Calcium299 mg

Iron6.5 mg

Magnesium285 mg

Phosphorus480 mg

Zinc3.1 mg

Copper2 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C4.2 mg

Vitamin A271 mcg

Vitamin E3 mg

Vitamin K414 mcg

Vitamin B61.4 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)13 mg

Folate28 mcg

Choline70 mg

Caffeine0 mg

Water215 g

As published

This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 46. The excerpt below is the record exactly as published.

Look them over carefully, put them in warm •water a few minutes, then rub them thoroughly with the hands, and rinse in two waters. Put them in a sauce kettle with sufficient cold water to have plenty of liquid when done

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