Gateau de Prunes
From A manual of gelatine cookery, 1904
The fruit can also be used for rice or blanc-mange borders.
Presented as published in 1904. 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
4452Calories
22 gProtein
936 gCarbs
74 gFat
Full nutrition (34 nutrients)
Calories4452 kcal
Protein22 g
Carbohydrates936 g
Fiber28 g
Sugars697 g
Total Fat74 g
Saturated Fat22 g
Monounsaturated Fat39 g
Polyunsaturated Fat8.5 g
Omega-30.8 g
Cholesterol0 mg
Sodium1712 mg
Potassium2007 mg
Calcium683 mg
Iron20 mg
Magnesium221 mg
Phosphorus589 mg
Zinc5.6 mg
Copper2.3 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C108 mg
Vitamin A82 mcg
Vitamin E6.9 mg
Vitamin K77 mcg
Vitamin B60.9 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)6.3 mg
Folate211 mcg
Choline167 mg
Caffeine27 mg
Water675 g
As published
This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 30. The excerpt below is the record exactly as published.
GATEAU DE PRUNES. A Madeira Cake, about i lb. in i pint Claret Jelly (Recipe 4). weight. Green Cream Leaves. I lb. French Plums. Crystallised Roses. 6 oza. Loaf Sugar. Cox’s Essence of Cinnamon
Cook this with the app: pantry check, scaling, and the assistant.