Prune Gateau
From The "ideal" cookery book, 1902
Presented as published in 1902. 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
1511Calories
34 gProtein
375 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1511 kcal
Protein34 g
Carbohydrates375 g
Fiber32 g
Sugars258 g
Total Fat2 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium73 mg
Potassium3329 mg
Calcium219 mg
Iron4.6 mg
Magnesium195 mg
Phosphorus324 mg
Zinc2 mg
Copper1.9 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A177 mcg
Vitamin E2 mg
Vitamin K270 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.6 mg
Folate27 mcg
Choline57 mg
Caffeine0 mg
Water380 g
As published
This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 12. The excerpt below is the record exactly as published.
Prune Gateau. 1 -lb. prunes. f-pint water. 3-oz. sugar. i-oz. gelatine
Cook this with the app: pantry check, scaling, and the assistant.