Prune Jelly

Name: Prune Jelly
Ingredients: One pound best prunes; one box Knox’s Sparkling Gelatine; lemon juice; sugar; cinnamon

From The Elm City cook book, 1896

Presented as published in 1896. 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

1089Calories

10 gProtein

290 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1089 kcal

Protein9.9 g

Carbohydrates290 g

Fiber32 g

Sugars173 g

Total Fat1.7 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium9.1 mg

Potassium3320 mg

Calcium195 mg

Iron4.2 mg

Magnesium186 mg

Phosphorus313 mg

Zinc2 mg

Copper1.3 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C2.7 mg

Vitamin A177 mcg

Vitamin E2 mg

Vitamin K270 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.5 mg

Folate18 mcg

Choline46 mg

Caffeine0 mg

Water140 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 19. The excerpt below is the record exactly as published.

PRUNE JELLY. One pound best prunes, one box Knox’s Sparkling Gelatine, lemon juice, sugar and cinnamon

Cook this with the app: pantry check, scaling, and the assistant.