Prune Shape
From The Samaritan cookery book, 1903
Presented as published in 1903. 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
4168Calories
45 gProtein
1027 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories4168 kcal
Protein45 g
Carbohydrates1027 g
Fiber33 g
Sugars877 g
Total Fat13 g
Saturated Fat3.5 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.7 g
Cholesterol221 mg
Sodium218 mg
Potassium3451 mg
Calcium264 mg
Iron8.5 mg
Magnesium206 mg
Phosphorus497 mg
Zinc3.2 mg
Copper2 mg
Manganese1.7 mg
Vitamin D0.6 mcg
Vitamin C6.4 mg
Vitamin A180 mcg
Vitamin E2.6 mg
Vitamin K270 mcg
Vitamin B61.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)11 mg
Folate87 mcg
Choline149 mg
Caffeine0 mg
Water163 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 52. The excerpt below is the record exactly as published.
PRUNE SHAPE. 12 figs, or *4 prunes. 1 i oz. Cox's gelatine. 2 tablespoonfuls sugar. Take 12 figs and cut in four, or 24 prunes, and put in saucepan with enough water to cover. Add gelatine and sugar, and stew for 2 hours. When finished cooking this should be reduced to a pint. When cooked, take out prune stones. Pour into a mould to set. Mrs. Niven, 19 Woodrow Road, Pollokshields. PRUNE SHAPE. 1 lb. prunes. I J lb. sugar. 1 oz. Cox’s gelatine. | Rind and juice of small lemon. 2$ breakfastcupfuls water
Cook this with the app: pantry check, scaling, and the assistant.