vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Prune Mould or Jelly
From Cookery for every household, 1914
Serves 2
Sufficient for 4 or 5 persons. A pretty sweet can be made by decorating the mould with clear jelly and pistachio nuts before pouring in the prune mixture.
Presented as published in 1914. 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
789Calories
20 gProtein
125 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories789 kcal
Protein20 g
Carbohydrates125 g
Fiber16 g
Sugars79 g
Total Fat21 g
Saturated Fat8.8 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol45 mg
Sodium39 mg
Potassium1114 mg
Calcium246 mg
Iron2.4 mg
Magnesium103 mg
Phosphorus212 mg
Zinc1.4 mg
Copper0.8 mg
Manganese1.1 mg
Vitamin D0.2 mcg
Vitamin C65 mg
Vitamin A156 mcg
Vitamin E4.7 mg
Vitamin K69 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.9 mg
Folate23 mcg
Choline39 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 711. The excerpt below is the record exactly as published.
Prune Mould or Jelly, 1 (Moule aux Pruneaux) J lb. prunes. 2 oz. white sugar. Rind of b lemon. 1 oz. gelatine. 1 inoh cinnamon stick. b pt. water. 1 oz. sweet almonds. 1 glass claret. 1 gill whipped cream. Sugar and flavouring
Cook this with the app: pantry check, scaling, and the assistant.