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Baked Plums
From The Cook County cook book, 1912
Serves 15
Presented as published in 1912. 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
693Calories
2 gProtein
178 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories693 kcal
Protein1.7 g
Carbohydrates178 g
Fiber3.4 g
Sugars175 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.5 mg
Potassium383 mg
Calcium16 mg
Iron0.5 mg
Magnesium17 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A41 mcg
Vitamin E0.6 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate12 mcg
Choline4.6 mg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 341. The excerpt below is the record exactly as published.
BAKED PLUMS.— 8 lbs. plums. 5 lbs. sugar
Cook this with the app: pantry check, scaling, and the assistant.