Prune Jelly

Name: Prune Jelly
Ingredients: half a pound of it; a quarter of a pound of sugar; half a pint of water

From Domestic and economical cookery recipes, 1897

Cream can be served with this jelly when allowed.

Presented as published in 1897. 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

981Calories

5 gProtein

258 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories981 kcal

Protein4.9 g

Carbohydrates258 g

Fiber16 g

Sugars200 g

Total Fat1.2 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium13 mg

Potassium1665 mg

Calcium106 mg

Iron2.2 mg

Magnesium96 mg

Phosphorus156 mg

Zinc1 mg

Copper0.7 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C1.4 mg

Vitamin A88 mcg

Vitamin E1 mg

Vitamin K135 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.3 mg

Folate9.1 mcg

Choline23 mg

Caffeine0 mg

Water306 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 59. The excerpt below is the record exactly as published.

PRUNE JELLY. Wash the fruit, and to half a pound of it allow a quarter of a pound of sugar and half a pint of water

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