Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Water | not in our table | 0 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- half cup of water to a cup of the fruit
- two tablespoonfuls of sherry wine
- one table- spoonful of sugar
Directions
Soak the fruit in cold water for ten minutes, cook in a little hot water till tender, cut the figs in quar- ters, remove the stones from the prunes. Stew the fruit with sugar and a little water, using one table- spoonful of sugar and a half cup of water to a cup of the fruit. When the sugar and water is mostly cooked in the fruit, add two tablespoonfuls of sherry wine, cook for two or three minutes and place on sauted squares or rounds of bread, cover the top with whipped cream. These make a very nice dessert and can be cooked on the chafing dish.