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Jellied Prune
From San Rafael cook book, 1906, 1906
Serves 3
Presented as published in 1906. 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
591Calories
7 gProtein
146 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories591 kcal
Protein6.9 g
Carbohydrates146 g
Fiber8.2 g
Sugars112 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium510 mg
Potassium923 mg
Calcium67 mg
Iron1.5 mg
Magnesium59 mg
Phosphorus94 mg
Zinc0.6 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A45 mcg
Vitamin E0.5 mg
Vitamin K69 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate6.8 mcg
Choline17 mg
Caffeine0 mg
Water343 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 56. The excerpt below is the record exactly as published.
JELLIED PRUNE— Mrs. Geo. Foster. 1 piat prunes* IVa pints water, Vz package gelatine, 1 cup sherry, 1 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.