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Ltjtjmu (Stewed Plums)
From Banquets of the nations, 1911
Serves 5
Serve with whipped cream flavored with vanilla.
Presented as published in 1911. 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
782Calories
1 gProtein
201 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories782 kcal
Protein1.3 g
Carbohydrates201 g
Fiber2.5 g
Sugars199 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.8 mg
Potassium288 mg
Calcium13 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A31 mcg
Vitamin E0.5 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate9.1 mcg
Choline3.4 mg
Caffeine0 mg
Water158 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 66. The excerpt below is the record exactly as published.
Ltjtjmu. (Stewed Plums.) Wash two pounds of good plums, put in a preserving pan with a little water, and boil till nearly tender. Then put in two pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.