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Prune Jelly
From The Henderson cook book, 1914
Serves 3
Presented as published in 1914. 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
685Calories
10 gProtein
133 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories685 kcal
Protein10 g
Carbohydrates133 g
Fiber7 g
Sugars90 g
Total Fat16 g
Saturated Fat1.4 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol0 mg
Sodium431 mg
Potassium575 mg
Calcium149 mg
Iron12 mg
Magnesium65 mg
Phosphorus141 mg
Zinc1 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C4.4 mg
Vitamin A23 mcg
Vitamin E0.3 mg
Vitamin K35 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate48 mcg
Choline13 mg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 82. The excerpt below is the record exactly as published.
PRUNE JELLY. Cook 1 cup of prunes and removes stones. Soak ^ box of gelatine in a third of a cup of cold water. Add 2 cups of boiling water. Strain. Add 2 tablespoons each of lemon juice and sherry with 1 cup of sugar. Chill and when be- ginning to stiffen add ^ cup of chopped walnuts. S
Cook this with the app: pantry check, scaling, and the assistant.