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Prune Marmalade
From The farm cook & rule book, 1923
Serves 3
Presented as published in 1923. 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
766Calories
3 gProtein
197 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories766 kcal
Protein3.3 g
Carbohydrates197 g
Fiber11 g
Sugars158 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium6.7 mg
Potassium1116 mg
Calcium78 mg
Iron1.6 mg
Magnesium64 mg
Phosphorus108 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A59 mcg
Vitamin E0.7 mg
Vitamin K91 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.9 mg
Folate6.2 mcg
Choline15 mg
Caffeine0 mg
Water122 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 42. The excerpt below is the record exactly as published.
Prune Marmalade 1 pound prunes 1% cupfuls sugar 1 cupful vinegar % teaspoonful cinnamon 1/^ teaspoonful cloves
Cook this with the app: pantry check, scaling, and the assistant.