Prune Jelly
From A Little Cook-Book for a Little Girl, 1905
Sometimes colored lemon jelly with red raspberry juice, and piled sugared raspberries around the mould.
Presented as published in 1905. 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
418Calories
4 gProtein
111 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories418 kcal
Protein3.8 g
Carbohydrates111 g
Fiber12 g
Sugars66 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium13 mg
Potassium1274 mg
Calcium82 mg
Iron1.6 mg
Magnesium74 mg
Phosphorus120 mg
Zinc0.8 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A68 mcg
Vitamin E0.7 mg
Vitamin K104 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.3 mg
Folate7 mcg
Choline18 mg
Caffeine0 mg
Water290 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 34. The excerpt below is the record exactly as published.
Prune Jelly Wash well a cup of prunes, and cover them with cold water
Cook this with the app: pantry check, scaling, and the assistant.