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Prunes in Jelly
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
771Calories
8 gProtein
198 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories771 kcal
Protein7.9 g
Carbohydrates198 g
Fiber13 g
Sugars162 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium1223 mg
Calcium128 mg
Iron1.4 mg
Magnesium69 mg
Phosphorus110 mg
Zinc0.7 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C120 mg
Vitamin A64 mcg
Vitamin E0.9 mg
Vitamin K67 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.7 mg
Folate72 mcg
Choline31 mg
Caffeine0 mg
Water249 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 58. The excerpt below is the record exactly as published.
PRUNES IN JELLY. Prunes, V2 pound. Oranges, 2. Granulated gelatine, 1 table- Lemon juice, y2 cup. spoon. Sugar, 1 cup
Cook this with the app: pantry check, scaling, and the assistant.