vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Plum Cheese
From The household cook book, 1902
Serves 2
Will turn out firm as cheese.
Presented as published in 1902. 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
535Calories
2 gProtein
137 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories535 kcal
Protein1.7 g
Carbohydrates137 g
Fiber3.2 g
Sugars132 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium32 mg
Potassium507 mg
Calcium108 mg
Iron1.2 mg
Magnesium26 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A39 mcg
Vitamin E0.6 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate12 mcg
Choline6.9 mg
Caffeine0 mg
Water199 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 370. The excerpt below is the record exactly as published.
PLUM CHEESE — Add enough water to keep from burning, and boil the i^lums; now mash them, strain, and add ^ lb. good brown sugar to 1 lb. plums
Cook this with the app: pantry check, scaling, and the assistant.