Jellied Prunes
From A textbook of domestic science for high schools, 1913
Dried apricots or peaches may be used in the same way.
Presented as published in 1913. 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
1332Calories
5 gProtein
350 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1332 kcal
Protein5.2 g
Carbohydrates350 g
Fiber16 g
Sugars289 g
Total Fat1.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium1728 mg
Calcium107 mg
Iron2.3 mg
Magnesium98 mg
Phosphorus161 mg
Zinc1.1 mg
Copper0.7 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A88 mcg
Vitamin E1.1 mg
Vitamin K135 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.3 mg
Folate21 mcg
Choline26 mg
Caffeine0 mg
Water246 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 77. The excerpt below is the record exactly as published.
Jellied Prunes | Ib. prunes 1 c. sugar \ box gelatine soaked in \ c. lemon juice \ c. cold water
Cook this with the app: pantry check, scaling, and the assistant.