Prune Jelly
From Australian sunshine cookery book for every housewife, 1920
If liked, a little carmine colouring may be added.
Presented as published in 1920. 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
4818Calories
47 gProtein
1272 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories4818 kcal
Protein47 g
Carbohydrates1272 g
Fiber129 g
Sugars804 g
Total Fat7.3 g
Saturated Fat1.6 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium68 mg
Potassium13289 mg
Calcium800 mg
Iron17 mg
Magnesium751 mg
Phosphorus1255 mg
Zinc8 mg
Copper5.3 mg
Manganese5.4 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A708 mcg
Vitamin E7.8 mg
Vitamin K1080 mcg
Vitamin B63.7 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)3.4 mg
Niacin (B3)34 mg
Folate75 mcg
Choline186 mg
Caffeine0 mg
Water1034 g
As published
This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 11. The excerpt below is the record exactly as published.
Prune Jelly. 4 lb. prunes. 1 lemon (juice). 1 pint water. 1 level tablespoon powdered 4 ozs. sugar
Cook this with the app: pantry check, scaling, and the assistant.