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Canned Plums
From The Ideal cook book, 1899
Serves 1
Presented as published in 1899. 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
984Calories
2 gProtein
253 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories984 kcal
Protein1.7 g
Carbohydrates253 g
Fiber3.4 g
Sugars250 g
Total Fat1.4 g
Saturated Fat0 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.8 mg
Potassium382 mg
Calcium18 mg
Iron0.5 mg
Magnesium18 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0.2 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
Water259 g
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 135. The excerpt below is the record exactly as published.
2 wineglasses of water and ¥ |b. of sugar to each 3 qts. of fruit
Cook this with the app: pantry check, scaling, and the assistant.