Prune Jelly
From Soups, savouries, sweets, with a chapter on breads, 1889
Serve with cream poured around.
Presented as published in 1889. 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
899Calories
11 gProtein
230 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories899 kcal
Protein11 g
Carbohydrates230 g
Fiber16 g
Sugars170 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium34 mg
Potassium1668 mg
Calcium116 mg
Iron2.2 mg
Magnesium99 mg
Phosphorus159 mg
Zinc1 mg
Copper0.8 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)0.5 mg
Niacin (B3)4.3 mg
Folate11 mcg
Choline26 mg
Caffeine0 mg
Water544 g
As published
This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 35. The excerpt below is the record exactly as published.
Half a pound of prunes ; three ounces of powdered sugar ; one pint of water ; a little lemon-peel, or any other flavouring ; a quarter ounce of gelatine
Cook this with the app: pantry check, scaling, and the assistant.