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Garfield Butter
From The Rural cook book, 1907
Serves 10
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
10Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories10 kcal
Protein0 g
Carbohydrates2.6 g
Fiber0.1 g
Sugars2.5 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium9.4 mg
Calcium0.4 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A1.1 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.1 mg
Caffeine0 mg
Water5.4 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 97. The excerpt below is the record exactly as published.
Garfield Butter. — Use two-thirds plums and one-third peaches. Stone the plums and pare and stone the peaches. Mash and heat slowly to boil- ing, boil until soft, then rub through a sieve. Measure the pulp thus obtained and to one measure of fruit add three-quarters of a measure of sugar
Cook this with the app: pantry check, scaling, and the assistant.