Prune Jelly

Name: Prune Jelly
Ingredients: Cover a j4 box of gelatine; with a j4 cup of cold water; Cover i qt. of prunes; with a pt. of cold water; a half cup of sugar; and a pint of boiling water

From 365 desserts, 1900

Presented as published in 1900. 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

2408Calories

23 gProtein

621 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories2408 kcal

Protein23 g

Carbohydrates621 g

Fiber55 g

Sugars366 g

Total Fat5.3 g

Saturated Fat1 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat1.3 g

Cholesterol0 mg

Sodium1110 mg

Potassium5225 mg

Calcium619 mg

Iron38 mg

Magnesium319 mg

Phosphorus547 mg

Zinc3.6 mg

Copper2 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C4.2 mg

Vitamin A271 mcg

Vitamin E3 mg

Vitamin K414 mcg

Vitamin B61.6 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.9 mg

Niacin (B3)21 mg

Folate156 mcg

Choline83 mg

Caffeine0 mg

Water1131 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 45. The excerpt below is the record exactly as published.

Prune Jelly. Cover a j4 box of gelatine with a j4 cup of cold water, and stand aside for j4 an hour. 144 October* Cover i qt. of prunes with a pt. of cold water and cook slowly for y2 an hour. Then add the gelatine to the prunes, with a half cup of sugar and a pint of boiling water

Cook this with the app: pantry check, scaling, and the assistant.