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Jellied Prunes
From Miss Parloa's kitchen companion, 1887
Serves 3
Presented as published in 1887. 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
617Calories
7 gProtein
143 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories617 kcal
Protein6.6 g
Carbohydrates143 g
Fiber8.2 g
Sugars112 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium23 mg
Potassium931 mg
Calcium66 mg
Iron1.5 mg
Magnesium60 mg
Phosphorus97 mg
Zinc0.6 mg
Copper0.5 mg
Manganese0.5 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
Water340 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 376. The excerpt below is the record exactly as published.
Jellied Prunes. Use one pint of prunes, a pint and a half of water, half a package of gelatine, half a pint of wine, and half a pint of sugar
Cook this with the app: pantry check, scaling, and the assistant.