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Plum Cheese
From The Rural cook book, 1907
Serves 3
Make on the same day as plum jelly for economy.
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
721Calories
2 gProtein
185 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories721 kcal
Protein2.1 g
Carbohydrates185 g
Fiber4.2 g
Sugars181 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.5 mg
Potassium478 mg
Calcium20 mg
Iron0.6 mg
Magnesium22 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A51 mcg
Vitamin E0.8 mg
Vitamin K19 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate15 mcg
Choline5.7 mg
Caffeine0 mg
Water264 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 101. The excerpt below is the record exactly as published.
Plum Cheese. — For economy make this on the same day you make plum jelly. After extracting the jelly juice pass the remaining pulp tlirough a colander to remove skins and pits, then weigh. Add a pound of sugar to every two pounds of plums
Cook this with the app: pantry check, scaling, and the assistant.