vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pickled Damsons
From The Rural cook book, 1907
Serves 9
Good served with mutton or venison.
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
647Calories
1 gProtein
157 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories647 kcal
Protein0.7 g
Carbohydrates157 g
Fiber2.7 g
Sugars151 g
Total Fat3.3 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium59 mg
Calcium50 mg
Iron1.5 mg
Magnesium17 mg
Phosphorus15 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A3.8 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6.7 mcg
Choline0.2 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 124. The excerpt below is the record exactly as published.
Pickled Damsons, — This is a sweet pickle, and very good served with mutton or venison. Ing[redients required: Three pounds danuons, THE RURAL COOK BOOK. . MS one quart of vinegar, three pounds moist sugar, one-half ounce cinna- mon, three blades of mace, one-quarter ounce allspice
Cook this with the app: pantry check, scaling, and the assistant.