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Pickled Plums
From The household cook book, 1902
Serves 8
Improves by keeping.
Presented as published in 1902. 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
562Calories
2 gProtein
139 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories562 kcal
Protein1.6 g
Carbohydrates139 g
Fiber3.2 g
Sugars136 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.5 mg
Potassium361 mg
Calcium22 mg
Iron0.5 mg
Magnesium17 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A39 mcg
Vitamin E0.6 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate11 mcg
Choline4.3 mg
Caffeine0 mg
Water311 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 403. The excerpt below is the record exactly as published.
PICKLED PLUMS— Gather the plums with the stalks, prick them with a needle, and put them with layers of cloves and cinna- mon into glass jars. For every 4 lbs. plums boil up 2 lbs. sugar and SWEET PICKLES 543 1 quart of vinegar
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