vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Plum Bungo
From The Landmarks club cook book, 1903
Serves 12
Recipe by h. c. w.
Presented as published in 1903. 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
636Calories
2 gProtein
163 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories636 kcal
Protein1.9 g
Carbohydrates163 g
Fiber4.4 g
Sugars158 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium3.3 mg
Potassium432 mg
Calcium31 mg
Iron0.7 mg
Magnesium22 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A45 mcg
Vitamin E0.8 mg
Vitamin K18 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate14 mcg
Choline5.3 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 121. The excerpt below is the record exactly as published.
PLUM BUNGO. Seven pounds little German plums, pits removed ; three and one-half pounds sugar, one tablespoon cloves and one of cin- namon, one of allspice
Cook this with the app: pantry check, scaling, and the assistant.