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Prune Jelly
From Lowney's cook book, 1907
Serves 3
Presented as published in 1907. 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
699Calories
14 gProtein
133 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories699 kcal
Protein14 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
Sodium439 mg
Potassium576 mg
Calcium152 mg
Iron12 mg
Magnesium66 mg
Phosphorus142 mg
Zinc1 mg
Copper0.6 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
Folate50 mcg
Choline14 mg
Caffeine0 mg
Water205 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 81. The excerpt below is the record exactly as published.
Prune Jelly 1 cup prunes 2 tablespoons sherry 1 box gelatine 2 cups boiling water ^ cup cold water 1 cup sugar 2 tablespoons lemon juice ^ cup walnuts
Cook this with the app: pantry check, scaling, and the assistant.