vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Prune Jelly
From Lessons in cooking through preparation of meals, 1912
Serves 2
Serve plain or with cream.
Presented as published in 1912. 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
487Calories
8 gProtein
123 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories487 kcal
Protein7.8 g
Carbohydrates123 g
Fiber8.1 g
Sugars93 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium24 mg
Potassium832 mg
Calcium60 mg
Iron1.1 mg
Magnesium50 mg
Phosphorus81 mg
Zinc0.5 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A44 mcg
Vitamin E0.5 mg
Vitamin K67 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate6.4 mcg
Choline14 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 132. The excerpt below is the record exactly as published.
Prune Jelly Wash y2 pound prunes well, cover with 2 c warm water and soak over night. In the morning slowly cook the prunes until tender in the water in which they were soaked, allow- ing the liquor to evaporate until but 3^ c remains. Soak 34 box gelatine in 3<2 c cold water >^ h. Remove the prunes 238 LESSONS IN COOKING from the liquid, take out the seeds and press the pulp through a colander. Add the soaked gelatine, ^ c sugar, and the prune pulp to the hot prune liquid, turn into a wet mould and place in a cold place to harden. Serve with cream, or beat the whites of 2 eggs
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