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Canned Plums
From The national course in home economics, 1917
Serves 5
California Style.
Presented as published in 1917. 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
516Calories
3 gProtein
132 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories516 kcal
Protein2.5 g
Carbohydrates132 g
Fiber5.1 g
Sugars127 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium0.9 mg
Potassium572 mg
Calcium23 mg
Iron0.7 mg
Magnesium26 mg
Phosphorus58 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A62 mcg
Vitamin E0.9 mg
Vitamin K23 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate18 mcg
Choline6.9 mg
Caffeine0 mg
Water316 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 262. The excerpt below is the record exactly as published.
CANNED PLUMS. (California Style.) Canned plums arc much nicer when peeled. To peel them, pour on boiling hot water and let them slightly scald. When skins begin to break, pour off water and peel. Have ready a syrup made in the propor- tion of one pound of sugar to every four pounds of fruit
Cook this with the app: pantry check, scaling, and the assistant.