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Prune Jelly
From The new Annie Dennis cook book, 1905
Serves 4
Serve with sugar and cream.
Presented as published in 1905. 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
719Calories
5 gProtein
185 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories719 kcal
Protein5.1 g
Carbohydrates185 g
Fiber8.1 g
Sugars156 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium17 mg
Potassium835 mg
Calcium59 mg
Iron1.1 mg
Magnesium50 mg
Phosphorus79 mg
Zinc0.5 mg
Copper0.4 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
Folate5.5 mcg
Choline13 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 161. The excerpt below is the record exactly as published.
Prune Jelly Soak a pound of prunes in a quart of water three hours. Drain them and strain the water in which you soaked them. Put it on the stove with a pound of sugar and let it boil half an hour. Remove the stones from the prunes, and put them into the boiling syrup, and boil it up again. Soak half a box of gelatin
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