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Eucher Plums
From Buckeye cookery, 1892
Serves 20
Recipe by Mrs. Capt. W. B. Brown, Washington City.
Presented as published in 1892. 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
638Calories
1 gProtein
160 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories638 kcal
Protein1.5 g
Carbohydrates160 g
Fiber3.6 g
Sugars156 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium3.4 mg
Potassium331 mg
Calcium34 mg
Iron0.6 mg
Magnesium17 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A35 mcg
Vitamin E0.6 mg
Vitamin K14 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate10 mcg
Choline4 mg
Caffeine0 mg
Water269 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 151. The excerpt below is the record exactly as published.
Nine pounds blue plums, six pounds sugar, two quarts vinegar, one ounce cinnamon
Cook this with the app: pantry check, scaling, and the assistant.