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Plum Beverage, French, for Invalids
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for one person.
Presented as published in 1892. 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
585Calories
11 gProtein
131 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories585 kcal
Protein11 g
Carbohydrates131 g
Fiber12 g
Sugars48 g
Total Fat3.7 g
Saturated Fat0.4 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium1075 mg
Potassium902 mg
Calcium333 mg
Iron33 mg
Magnesium64 mg
Phosphorus147 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C46 mg
Vitamin A82 mcg
Vitamin E1.3 mg
Vitamin K31 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.9 mg
Folate152 mcg
Choline22 mg
Caffeine0 mg
Water817 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1243. The excerpt below is the record exactly as published.
lum Beverage, French, for In- valids.— Take half a dozen fine French plums. Put them into a stewpan with a pint of boiling water, and let them simmer gently for twenty minutes. Pour them into a bowl. When cold take out the plums (which may be put aside for eating), sweeten the liquid according to taste, stir into it a table-spoonful of port
Cook this with the app: pantry check, scaling, and the assistant.