Prune Shape

Name: Prune Shape
Ingredients: 1 lb. of prunes; ^ oz. of gelatine; ',j pint of cold -water; 4 ozs. of sugar; 1 saltspoonful of wochineal; 1 lb. of Devonshire clotted cream

From Savouries and sweets suitable for luncheons and dinners, 1886

Serves ten persons.

Presented as published in 1886. 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

3129Calories

31 gProtein

420 gCarbs

164 gFat

Full nutrition (33 nutrients)

Calories3129 kcal

Protein31 g

Carbohydrates420 g

Fiber32 g

Sugars286 g

Total Fat164 g

Saturated Fat93 g

Monounsaturated Fat34 g

Polyunsaturated Fat0.3 g

Cholesterol467 mg

Sodium141 mg

Potassium3764 mg

Calcium489 mg

Iron4.4 mg

Magnesium219 mg

Phosphorus577 mg

Zinc3.1 mg

Copper1.6 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C2.7 mg

Vitamin A177 mcg

Vitamin E2 mg

Vitamin K281 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)8.8 mg

Folate22 mcg

Choline51 mg

Caffeine0 mg

Water642 g

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 38. The excerpt below is the record exactly as published.

Prune Shape. For Ten Persons. —1 lb. of prunes; ^ oz. of gelatine; ',j pint of cold -water; 4 ozs. of sugar; 1 saltspoonful of wochineal ; 1 lb. of Devonshire clotted cream

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