California Plums
From Historic Paxton, her days and her ways, 1722-1913, 1913
Presented as published in 1913. 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
2099Calories
8 gProtein
538 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories2099 kcal
Protein8 g
Carbohydrates538 g
Fiber16 g
Sugars519 g
Total Fat4.1 g
Saturated Fat0.2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium35 mg
Potassium1736 mg
Calcium150 mg
Iron2.3 mg
Magnesium89 mg
Phosphorus187 mg
Zinc1.1 mg
Copper0.7 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C193 mg
Vitamin A154 mcg
Vitamin E2.4 mg
Vitamin K58 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.5 mg
Folate90 mcg
Choline17 mg
Caffeine0 mg
Water1420 g
As published
This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 68. The excerpt below is the record exactly as published.
California Plums (Mrs. Wm. Sourier.) Put 2 pounds plums in vessel, cover witli water, add 1 tablespoon of sugar and let fruit cook till skin breaks. In another sauce pan put 2 cups of sugar, 1 pint of water, 1 orange sliced
Cook this with the app: pantry check, scaling, and the assistant.