vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Plum Duff
From Fruit recipes, 1907
Serves 2
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
666Calories
17 gProtein
148 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories666 kcal
Protein17 g
Carbohydrates148 g
Fiber6.3 g
Sugars45 g
Total Fat3.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2.5 mg
Potassium876 mg
Calcium51 mg
Iron7.8 mg
Magnesium65 mg
Phosphorus207 mg
Zinc1.4 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A76 mcg
Vitamin E1.2 mg
Vitamin K29 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)10 mg
Folate223 mcg
Choline8.5 mg
Caffeine0 mg
Water404 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 43. The excerpt below is the record exactly as published.
PLUM DUFF Mix with a sweet soft biscuit dough chopped plums (fresh or dried), using one quart of plums to each pint of flour
Cook this with the app: pantry check, scaling, and the assistant.