Prune Mould
From The "ideal" cookery book, 1902
Presented as published in 1902. 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
1014Calories
31 gProtein
246 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1014 kcal
Protein31 g
Carbohydrates246 g
Fiber27 g
Sugars175 g
Total Fat1.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium67 mg
Potassium1826 mg
Calcium248 mg
Iron3.3 mg
Magnesium114 mg
Phosphorus180 mg
Zinc1.3 mg
Copper1.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C130 mg
Vitamin A91 mcg
Vitamin E1.2 mg
Vitamin K135 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.7 mg
Folate31 mcg
Choline42 mg
Caffeine0 mg
Water155 g
As published
This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 9. The excerpt below is the record exactly as published.
Prune Mould. x-lb. prunes. 3-oz. castor sugar. i-oz. gelatine. Few strips lemon rind. Little cinnamon. Few drops cochineal
Cook this with the app: pantry check, scaling, and the assistant.