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Prune Jelly (2)
From The King's College Hospital book of cooking recipes, 1907
Serves 3
Mrs. Wood.
Presented as published in 1907. 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
411Calories
83 gProtein
25 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories411 kcal
Protein83 g
Carbohydrates25 g
Fiber6.8 g
Sugars16 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium204 mg
Potassium341 mg
Calcium134 mg
Iron2 mg
Magnesium47 mg
Phosphorus69 mg
Zinc0.5 mg
Copper2.2 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C57 mg
Vitamin A27 mcg
Vitamin E0.8 mg
Vitamin K14 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate41 mcg
Choline43 mg
Caffeine0 mg
Water408 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 66. The excerpt below is the record exactly as published.
Prune Jelly (2). Wash i lb. French plums, put them in a pan with ipt. water, an inch of lemon rind, 2 cloves. Simmer gently until tender. Soak ioz. gelatine in a teacup of cold water
Cook this with the app: pantry check, scaling, and the assistant.