Prune Jelly

Name: Prune Jelly
Ingredients: Soak I pound of j>iunes over night; in 3 pints of water; ^ cups sugar; the juice of l^ a lemon; }4 box- of gelatine

From Machias Cook Book, 1899

Presented as published in 1899. 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

1519Calories

12 gProtein

404 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1519 kcal

Protein12 g

Carbohydrates404 g

Fiber36 g

Sugars277 g

Total Fat2.5 g

Saturated Fat0.5 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium56 mg

Potassium3543 mg

Calcium278 mg

Iron5.2 mg

Magnesium212 mg

Phosphorus337 mg

Zinc2.1 mg

Copper1.5 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C82 mg

Vitamin A178 mcg

Vitamin E2.2 mg

Vitamin K270 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)8.7 mg

Folate35 mcg

Choline53 mg

Caffeine0 mg

Water1692 g

As published

This recipe was extracted from Machias Cook Book (1899) by [name missing], page 25. The excerpt below is the record exactly as published.

PRUNE JELLY. Soak I pound of j>iunes over night in 3 pints of water. In the morning c.ook (in the same water) until soft, remove the stones. Put the juice back 61? the stove, ^dd • \ ^ cups sugar, and let it come to a boil, add the prunes, the juice of l^ a lemon and }4 box- of gelatine

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