Prune and Banana Jam
From Australian sunshine cookery book for every housewife, 1920
Presented as published in 1920. 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
7609Calories
26 gProtein
1973 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories7609 kcal
Protein26 g
Carbohydrates1973 g
Fiber70 g
Sugars1707 g
Total Fat11 g
Saturated Fat2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium80 mg
Potassium8517 mg
Calcium323 mg
Iron8.6 mg
Magnesium593 mg
Phosphorus630 mg
Zinc4.3 mg
Copper2.6 mg
Manganese5.3 mg
Vitamin D0 mcg
Vitamin C128 mg
Vitamin A220 mcg
Vitamin E3.4 mg
Vitamin K277 mcg
Vitamin B66.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.9 mg
Niacin (B3)18 mg
Folate306 mcg
Choline187 mg
Caffeine0 mg
Water2637 g
As published
This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 8. The excerpt below is the record exactly as published.
Prune and Banana Jam. 1 lb. prunes. 3 lbs. sugar. 3 pints water. 12 bananas
Cook this with the app: pantry check, scaling, and the assistant.