vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
To Stew Dried Prunes
From The art of cookery, 1899
Serves 1
Most prunes are improved by having an equal quantity of dried apricots stewed with them.
Presented as published in 1899. 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
418Calories
4 gProtein
111 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories418 kcal
Protein3.8 g
Carbohydrates111 g
Fiber12 g
Sugars66 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium11 mg
Potassium1276 mg
Calcium82 mg
Iron1.6 mg
Magnesium74 mg
Phosphorus120 mg
Zinc0.8 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A68 mcg
Vitamin E0.7 mg
Vitamin K104 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.3 mg
Folate7 mcg
Choline18 mg
Caffeine0 mg
Water290 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 42. The excerpt below is the record exactly as published.
To Stew Dried Prunes. — Wash the prunes and soak them over night, or for six or eight hours, in cold water, then put to cook in the water in which they were soaked
Cook this with the app: pantry check, scaling, and the assistant.