Prune Mould

Name: Prune Mould
Ingredients: One pound of prunes; Two large tablespoonfuls of red currant jelly; A quarter of an ounce of leaf gelatine; One pint of cold water; Cream

From The Ocklye cookery book, 1909

In hot weather more gelatine would be required, and if no currant jelly is used, double the quantity.

Presented as published in 1909. 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

1179Calories

16 gProtein

307 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1179 kcal

Protein16 g

Carbohydrates307 g

Fiber32 g

Sugars186 g

Total Fat1.7 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium49 mg

Potassium3335 mg

Calcium215 mg

Iron4.3 mg

Magnesium194 mg

Phosphorus317 mg

Zinc2.1 mg

Copper1.5 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C2.9 mg

Vitamin A177 mcg

Vitamin E2 mg

Vitamin K270 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)8.5 mg

Folate21 mcg

Choline51 mg

Caffeine0 mg

Water621 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 32. The excerpt below is the record exactly as published.

PRUNE MOULD Ingredients One pound of prunes. Two large tablespoonfuls of red Three ounces of sugar. currant jelly. A quarter of an ounce of leaf One pint of cold water, gelatine. Cream

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