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Pickled Plums
From The new home cook book, 1896
Serves 14
Presented as published in 1896. 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
637Calories
2 gProtein
161 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories637 kcal
Protein2 g
Carbohydrates161 g
Fiber6.7 g
Sugars152 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium14 mg
Potassium419 mg
Calcium85 mg
Iron1.3 mg
Magnesium30 mg
Phosphorus46 mg
Zinc0.4 mg
Copper0.2 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A39 mcg
Vitamin E1 mg
Vitamin K22 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate13 mcg
Choline6.3 mg
Caffeine0 mg
Water263 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The new home cook book (1896), page 57. The excerpt below is the record exactly as published.
PICKLED PLUMS. Mrs. Meek. To seven pounds plums, four pounds sugar, two ounces stick cinnamon, two ounces cloves, one quart vinegar
Cook this with the app: pantry check, scaling, and the assistant.