Jellied Prunes
From Food study, 1917
Serve with sugar and cream.
Presented as published in 1917. 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
2161Calories
32 gProtein
545 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories2161 kcal
Protein32 g
Carbohydrates545 g
Fiber36 g
Sugars380 g
Total Fat4.1 g
Saturated Fat0.7 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol0 mg
Sodium609 mg
Potassium3647 mg
Calcium389 mg
Iron21 mg
Magnesium225 mg
Phosphorus374 mg
Zinc2.4 mg
Copper1.8 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C99 mg
Vitamin A177 mcg
Vitamin E2.3 mg
Vitamin K270 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.2 mg
Niacin (B3)13 mg
Folate138 mcg
Choline72 mg
Caffeine0 mg
Water1037 g
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 104. The excerpt below is the record exactly as published.
JELLIED PRUNES PREPARE AND SERVE A DINNER. Suggested menu : Soup — Tomato. Meat — Baked fish, with any suitable sauce. Vegetables — Buttered beets. Stuffed potatoes. Salad — Lettuce with French dressing. Dessert — Jellied prunes. TOMATO SOUP. Cook a can of tomatoes with a pint of water, a tablespoon of chopped onion, and three or four cloves, until the toma- toes are soft. Strain and thicken. Season to taste. JELLIED PRUNES. | lb. prunes \ box gelatine or 2 c. cold water 2| tbsp. granulated gelatine Boiling water 1 c. sugar \ c. cold water i c. lemon juice
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