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Greengage Preserves
From The household cook book, 1902
Serves 3
The kernels must be blanched and boiled with the fruit.
Presented as published in 1902. 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
Sodium3.9 mg
Potassium241 mg
Calcium13 mg
Iron0.3 mg
Magnesium12 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
Water211 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 379. The excerpt below is the record exactly as published.
GREENGAGE PRESERVES — Prick the plums with a fine needle to prevent their breaking, put them into a preserving pan with only enough water to cover them, and set them over a gentle fire until the water simmers; then take them out and set them on a sieve to drain. Add to the water in which the plums were boiled 1 lb. sugar to 1 lb. plums
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