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Plum Butter

Name: Plum Butter
Yield: 15 servings
Ingredients: one gallon of wild plums; three quarts sugar; half pint vinegar; two small pieces race ginger; teaspoon each ground cloves; teaspoon each allspice; two of ground cinnamon; a pinch cayenne

From The new practical housekeeping, 1890

Serves 15

Presented as published in 1890. 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

783Calories

1 gProtein

199 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories783 kcal

Protein0.8 g

Carbohydrates199 g

Fiber11 g

Sugars179 g

Total Fat0.9 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium9.8 mg

Potassium647 mg

Calcium28 mg

Iron0.5 mg

Magnesium17 mg

Phosphorus54 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C18 mg

Vitamin A297 mcg

Vitamin E0.9 mg

Vitamin K20 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.7 mg

Folate2.2 mcg

Choline10 mg

Caffeine0 mg

Water150 g

Estimated from matched ingredients across 15 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 471. The excerpt below is the record exactly as published.

Plum Butter. — Stew and pulp wild plums through a sieve, and to one gallon of this add three quarts sugar and one desertspoon salt ; cook two hours, stirring as directed ; add half pint vinegar. two small pieces race ginger, teaspoon each ground cloves, allspice celery seed and two of ground cinnamon, with a pinch cayenne

Cook this with the app: pantry check, scaling, and the assistant.