Prune Jelly

Name: Prune Jelly
Ingredients: Half a pound of Prunes; One pint of Water; One wineglassful of Sherry; Four ounces of Loaf Sugar; Half an ounce of Gelatine; One tablespoonful of chopped Lemon Peel; The juice of half a Lemon

From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906

Presented as published in 1906. 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

1032Calories

17 gProtein

259 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1032 kcal

Protein17 g

Carbohydrates259 g

Fiber16 g

Sugars200 g

Total Fat1.3 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium48 mg

Potassium1688 mg

Calcium124 mg

Iron2.4 mg

Magnesium102 mg

Phosphorus164 mg

Zinc1 mg

Copper1 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C8.4 mg

Vitamin A89 mcg

Vitamin E1 mg

Vitamin K135 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.3 mg

Folate15 mcg

Choline29 mg

Caffeine0 mg

Water556 g

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 31. The excerpt below is the record exactly as published.

PRUNE JELLY Ingredients : Half a pound of Prunes One pint of AVater One wineglassful of Sherry Four ounces of Loaf Sugar Half an ounce of Gelatine One tablespoonful of chopped Lemon Peel The juice of half a Lemon

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