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Damson Pickles
From The King's College Hospital book of cooking recipes, 1907
Serves 6
Recipe by Miss Clementson.
Presented as published in 1907. 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
650Calories
1 gProtein
158 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories650 kcal
Protein0.9 g
Carbohydrates158 g
Fiber3.4 g
Sugars151 g
Total Fat3.8 g
Saturated Fat1 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium24 mg
Potassium94 mg
Calcium59 mg
Iron1.8 mg
Magnesium28 mg
Phosphorus18 mg
Zinc0.3 mg
Copper0.2 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A3.7 mcg
Vitamin E0.4 mg
Vitamin K7.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate7.6 mcg
Choline1.9 mg
Caffeine0 mg
Water77 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 86. The excerpt below is the record exactly as published.
Damson Pickles. 3lbs. Damsons. 2lbs. Sugar, ipt. Vinegar. 2 blades Mace. 6 Cloves
Cook this with the app: pantry check, scaling, and the assistant.