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Orleans Plums (to bottle for winter use)
From Cassell's dictionary of cookery, 1892
Serves 2
Store in a dry place.
Presented as published in 1892. 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
655Calories
0 gProtein
169 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories655 kcal
Protein0 g
Carbohydrates169 g
Fiber0 g
Sugars170 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.2 mg
Potassium4.6 mg
Calcium5.2 mg
Iron0.1 mg
Magnesium1.7 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water118 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1043. The excerpt below is the record exactly as published.
three-quarters of a pound of sugar with half a pint of water for ten minutes. Cork the bottles closely, tie a piece of moistened bladder over them, and put them in a large pan of water over a gentle fire. Let the water boil for a quarter of an hour, then lift the pan off the fire, leaving the bottles in the pan until the water is cold. Store the fruit in a dry place. Probable cost of plums, 3d. to 6d. per pound. Orleans Plums (to bottle for winter use)
Cook this with the app: pantry check, scaling, and the assistant.