Pickled Plums
From Mother Hubbard's cupboard, 1887
Presented as published in 1887. 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
4413Calories
13 gProtein
1111 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories4413 kcal
Protein13 g
Carbohydrates1111 g
Fiber25 g
Sugars1086 g
Total Fat8 g
Saturated Fat0.3 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium19 mg
Potassium2876 mg
Calcium147 mg
Iron3.7 mg
Magnesium135 mg
Phosphorus309 mg
Zinc2 mg
Copper1.1 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C172 mg
Vitamin A308 mcg
Vitamin E4.7 mg
Vitamin K116 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.6 mg
Folate91 mcg
Choline34 mg
Caffeine0 mg
Water2035 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 30. The excerpt below is the record exactly as published.
PICKLED PLUMS. Four pounds plums, two pounds sugar, one pint vinegar
Cook this with the app: pantry check, scaling, and the assistant.