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Pickled Plums
From The art of German cooking and baking, 1922
Serves 4
These pickled plums are nice to serve with meat.
Presented as published in 1922. 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
638Calories
3 gProtein
164 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories638 kcal
Protein3.2 g
Carbohydrates164 g
Fiber12 g
Sugars147 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium23 mg
Potassium654 mg
Calcium164 mg
Iron2.3 mg
Magnesium49 mg
Phosphorus68 mg
Zinc0.7 mg
Copper0.3 mg
Manganese6.4 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A60 mcg
Vitamin E1.8 mg
Vitamin K35 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate19 mcg
Choline10 mg
Caffeine0 mg
Water301 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 163. The excerpt below is the record exactly as published.
PICKLED PLUMS. 3 lbs. of plums Several small sticks of cinnamon 1 lb. of sugar % pt. of vinegar 6 cloves
Cook this with the app: pantry check, scaling, and the assistant.