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

810Calories

17 gProtein

201 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories810 kcal

Protein17 g

Carbohydrates201 g

Fiber16 g

Sugars143 g

Total Fat1.1 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium47 mg

Potassium1668 mg

Calcium120 mg

Iron2.3 mg

Magnesium101 mg

Phosphorus162 mg

Zinc1 mg

Copper1 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C1.4 mg

Vitamin A88 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

Folate13 mcg

Choline28 mg

Caffeine0 mg

Water545 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.