vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Jellied Plum Syrup
From San Rafael cook book, 1906, 1906
Serves 1
Add pieces of plums while cooking for improved flavor.
Presented as published in 1906. 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
585Calories
27 gProtein
122 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories585 kcal
Protein27 g
Carbohydrates122 g
Fiber8.1 g
Sugars79 g
Total Fat1.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium665 mg
Potassium408 mg
Calcium209 mg
Iron19 mg
Magnesium40 mg
Phosphorus98 mg
Zinc0.5 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A73 mcg
Vitamin E1 mg
Vitamin K23 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5 mg
Folate82 mcg
Choline19 mg
Caffeine0 mg
Water710 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 59. The excerpt below is the record exactly as published.
JELLIED PLUM SYRUP— Miss Margaret Bremner. Take the juice of any kind of fruit desired. Put % a box gelatine to soak in 1 cup of cold water for 20 minutes; add 1 cup of boiling water, and 2 cups of syrup from a can of plums. If the Plymouth Rock gelatine is used, no other acid will be needed, otherwise the juice of % a lemon
Cook this with the app: pantry check, scaling, and the assistant.