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Gateau of Plums
From The King's College Hospital book of cooking recipes, 1907
Serves 3
Miss H. Clements.
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
456Calories
83 gProtein
34 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories456 kcal
Protein83 g
Carbohydrates34 g
Fiber4.2 g
Sugars30 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium188 mg
Potassium491 mg
Calcium72 mg
Iron1.6 mg
Magnesium43 mg
Phosphorus85 mg
Zinc0.4 mg
Copper2.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A51 mcg
Vitamin E0.8 mg
Vitamin K19 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.3 mg
Folate43 mcg
Choline42 mg
Caffeine0 mg
Water355 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 61. The excerpt below is the record exactly as published.
Gateau of Plums. 2lbs. Plums, stoned. ^pt. Water. Sugar to taste. ioz. Gelatine soaked in ^pt. cold Water
Cook this with the app: pantry check, scaling, and the assistant.