vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Banana and Prune Jelly
From Tried favourites cookery book, 1909
Serves 4
Presented as published in 1909. 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
625Calories
10 gProtein
159 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories625 kcal
Protein9.7 g
Carbohydrates159 g
Fiber12 g
Sugars111 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium34 mg
Potassium1391 mg
Calcium72 mg
Iron2 mg
Magnesium89 mg
Phosphorus118 mg
Zinc0.8 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A48 mcg
Vitamin E0.8 mg
Vitamin K68 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate57 mcg
Choline32 mg
Caffeine0 mg
Water305 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 128. The excerpt below is the record exactly as published.
Banana and Prune Jelly. J bo.x of Gelatine, 4 Bananas cut in cubes, i cup of Cold Water, I cup of Sugar, i lb. Prunes, 2 cup of Lemon Juice, Boiling Water
Cook this with the app: pantry check, scaling, and the assistant.