Prune Mould

Name: Prune Mould
Ingredients: ^ oz. Cox’s gelatine; j lb. of prunes; pints water; 2 ozs. of sugar; Half the juice and rind of a lemon; 1 small glass Of Sherry or Marsala (optional)

From The exhibition cookery book, 1900

Presented as published in 1900. 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

839Calories

18 gProtein

211 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories839 kcal

Protein18 g

Carbohydrates211 g

Fiber19 g

Sugars145 g

Total Fat1.4 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium63 mg

Potassium1811 mg

Calcium160 mg

Iron2.9 mg

Magnesium114 mg

Phosphorus178 mg

Zinc1.1 mg

Copper1.1 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C54 mg

Vitamin A89 mcg

Vitamin E1.1 mg

Vitamin K135 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.4 mg

Folate24 mcg

Choline33 mg

Caffeine0 mg

Water1106 g

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 30. The excerpt below is the record exactly as published.

PRUNE MOULD. ^ oz. Cox’s gelatine j lb. of prunes pints water 2 ozs. of sugar Half the juice and rind of a lemon Cochineal 1 small glass Of Sherry or Marsala (optional)

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