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Prune Jelly
From Cookery for every household, 1914
Serves 2
Remains of cold cooked prunes may be used for this dish, but they must be re-heated or the gelatine would not mix properly with the sieved mixture.
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
405Calories
9 gProtein
101 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories405 kcal
Protein8.5 g
Carbohydrates101 g
Fiber8.1 g
Sugars71 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium20 mg
Potassium833 mg
Calcium56 mg
Iron1.1 mg
Magnesium49 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
Folate6.7 mcg
Choline14 mg
Caffeine0 mg
Water154 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 868. The excerpt below is the record exactly as published.
Prune Jelly J lb. prunes. I 2 oz. sugar. | pt. water. 4 lemon. I £ oz. gelatine
Cook this with the app: pantry check, scaling, and the assistant.