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Plum Cobbler
From Buckeye cookery, 1892
Serves 5
Peaches, apples, or any kind of fresh or canned fruit can be made in the same way. Recipe by Miss S. Alice Melching.
Presented as published in 1892. 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
700Calories
12 gProtein
139 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories700 kcal
Protein12 g
Carbohydrates139 g
Fiber3.3 g
Sugars57 g
Total Fat13 g
Saturated Fat4.3 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat1.3 g
Cholesterol10 mg
Sodium465 mg
Potassium341 mg
Calcium146 mg
Iron7.7 mg
Magnesium38 mg
Phosphorus180 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0.3 mcg
Vitamin C0.9 mg
Vitamin A44 mcg
Vitamin E0.6 mg
Vitamin K14 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.4 mg
Folate167 mcg
Choline7.2 mg
Caffeine0 mg
Water177 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 124. The excerpt below is the record exactly as published.
LumM COBBLER. ‘Take one quart of flour, four table-spoons melted lard, half tea. spoon salt, two tea-spoons baking-powder; mix as for biscuit, with either sweet milk or water, roll thin, and line a pudding-dish or dripping-pan, nine by eighteen inches; mix three table-spoons flour and two of sugar together, and sprinkle over the crust; then pour in three pints canned damson plums, and sprinkle over them one coffee-cup sugar
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