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Plum Butter
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
Skim well and stir often.
Presented as published in 1907. 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
512Calories
2 gProtein
131 gCarbs
1 gFat
Full nutrition (24 nutrients)
Calories512 kcal
Protein1.8 g
Carbohydrates131 g
Fiber1.8 g
Sugars131 g
Total Fat0.8 g
Sodium67 mg
Potassium348 mg
Calcium21 mg
Iron0.9 mg
Magnesium29 mg
Phosphorus37 mg
Zinc1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin C24 mg
Vitamin A512 mcg
Vitamin K6 mcg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate31 mcg
Water199 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 167. The excerpt below is the record exactly as published.
Plum Butter Wash, put into a kettle, cover with water, boil until thor- oughly cooked, then let cool, and rub through sieve or colander. A medium sized muskmelon added to every 2 qts of plums greatly improves the flavor, but may be omitted. For each lb fruit pulp, allow V2 lb sugar.
Cook this with the app: pantry check, scaling, and the assistant.