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Prune Marmalade
From The Toronto Cook Book, 1915
Serves 5
Presented as published in 1915. 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
660Calories
6 gProtein
176 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories660 kcal
Protein6.2 g
Carbohydrates176 g
Fiber20 g
Sugars104 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium10 mg
Potassium2028 mg
Calcium128 mg
Iron2.7 mg
Magnesium115 mg
Phosphorus192 mg
Zinc1.2 mg
Copper0.8 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A106 mcg
Vitamin E1.2 mg
Vitamin K162 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.1 mg
Folate14 mcg
Choline29 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 168. The excerpt below is the record exactly as published.
Prune Marmalade Wash the prunes in warm water, and then set in a stewpan, with one pint and a half of water to each pound of prunes. Cover closely and put where they will just simmer gently for several hours until tender and the juice is thick. Do not add sugar if the prunes are of the sweet California variety. And the juice of a lemon, and the thin peel should go in with each three pounds of prunes
Cook this with the app: pantry check, scaling, and the assistant.