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Canoed Plums or Figs
From The household cook book, 1902
Serves 3
Presented as published in 1902. 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
391Calories
1 gProtein
101 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories391 kcal
Protein1.1 g
Carbohydrates101 g
Fiber4.4 g
Sugars92 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium6.5 mg
Potassium1727 mg
Calcium54 mg
Iron0.9 mg
Magnesium26 mg
Phosphorus22 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A11 mcg
Vitamin E0.2 mg
Vitamin K7.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate9.1 mcg
Choline7.1 mg
Caffeine0 mg
Water120 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 335. The excerpt below is the record exactly as published.
Canoed Plums or Figs can have the skins and stones removed, then be rubbed to a paste with confectioner's powdered sugar and a trifle of cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.