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Prune Jam
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Recipe by Mrs. Solomon Hirsch.
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
804Calories
5 gProtein
179 gCarbs
12 gFat
Full nutrition (35 nutrients)
Calories804 kcal
Protein5.3 g
Carbohydrates179 g
Fiber13 g
Sugars140 g
Total Fat12 g
Saturated Fat1.2 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat7.8 g
Omega-30 g
Cholesterol0 mg
Sodium6.7 mg
Potassium1059 mg
Calcium91 mg
Iron1.9 mg
Magnesium81 mg
Phosphorus152 mg
Zinc1.1 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C6.4 mg
Vitamin A46 mcg
Vitamin E0.7 mg
Vitamin K74 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate14 mcg
Choline18 mg
Caffeine0 mg
Alcohol2.1 g
Water144 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 86. The excerpt below is the record exactly as published.
Prune Jam. Three-quarters pound sugar to 1 pound fruit, measured after removing stones. Cook prunes rather soft before adding sugar. Add 3 pears, juice of V/i lemons, 1 teaspoon each of allspice, cinnamon and cloves, and ^ teaspoon nutmeg, 1 wineglass Whisky, % cup chopped walnuts
Cook this with the app: pantry check, scaling, and the assistant.