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Canned Plums
From Temperance cook book, 1887
Serves 10
Presented as published in 1887. 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
129Calories
2 gProtein
32 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories129 kcal
Protein1.9 g
Carbohydrates32 g
Fiber3.8 g
Sugars28 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.4 mg
Potassium424 mg
Calcium17 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A46 mcg
Vitamin E0.7 mg
Vitamin K17 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate13 mcg
Choline5.1 mg
Caffeine0 mg
Water247 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 134. The excerpt below is the record exactly as published.
a gill of pure water and half a coffeecup of white sugar to every three quarts of fruit
Cook this with the app: pantry check, scaling, and the assistant.