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Dried Plums
From The new practical housekeeping, 1890
Serves 3
Prick fruit to prevent bursting.
Presented as published in 1890. 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
652Calories
1 gProtein
168 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories652 kcal
Protein1.1 g
Carbohydrates168 g
Fiber2.1 g
Sugars166 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.5 mg
Potassium240 mg
Calcium11 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A26 mcg
Vitamin E0.4 mg
Vitamin K9.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate7.6 mcg
Choline2.9 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 264. The excerpt below is the record exactly as published.
Dried Plums. — Select perfect fruit, lust ripe but not soft, wipe and stone and put in a porcelain kettle with a quarter pound sugar for every pound fruit
Cook this with the app: pantry check, scaling, and the assistant.