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Canned Plums
From The Institute cook book, 1913
Serves 9
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
No method was recorded for this recipe.
Nutrition per serving
528Calories
3 gProtein
135 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories528 kcal
Protein2.8 g
Carbohydrates135 g
Fiber5.6 g
Sugars129 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1.7 mg
Potassium629 mg
Calcium26 mg
Iron0.7 mg
Magnesium29 mg
Phosphorus64 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C38 mg
Vitamin A68 mcg
Vitamin E1 mg
Vitamin K26 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate20 mcg
Choline7.6 mg
Caffeine0 mg
Water375 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 139. The excerpt below is the record exactly as published.
CANNED PLUMS 4 quarts plums 1 quart sugar 1 cup water
Cook this with the app: pantry check, scaling, and the assistant.