Canned Plums
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
1142Calories
6 gProtein
291 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1142 kcal
Protein5.6 g
Carbohydrates291 g
Fiber11 g
Sugars280 g
Total Fat2.9 g
Saturated Fat0.1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium16 mg
Potassium1265 mg
Calcium64 mg
Iron1.5 mg
Magnesium61 mg
Phosphorus128 mg
Zinc0.8 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C76 mg
Vitamin A136 mcg
Vitamin E2.1 mg
Vitamin K51 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.3 mg
Folate40 mcg
Choline15 mg
Caffeine0 mg
Water1170 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 83. The excerpt below is the record exactly as published.
Canned Plums Method. — ^Wash the plums and prick them to prevent bursting. Add the plums to the sirup (1 cupful sugar to 2 cupfuls water
Cook this with the app: pantry check, scaling, and the assistant.