vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Plum Fondu
From Mary Jane's cook book, 1916
Serves 3
Serve with roast duck or leg of lamb.
Presented as published in 1916. 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
588Calories
12 gProtein
53 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories588 kcal
Protein12 g
Carbohydrates53 g
Fiber2.1 g
Sugars48 g
Total Fat38 g
Saturated Fat22 g
Monounsaturated Fat11 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol219 mg
Sodium406 mg
Potassium328 mg
Calcium216 mg
Iron1 mg
Magnesium22 mg
Phosphorus227 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C14 mg
Vitamin A370 mcg
Vitamin E1.7 mg
Vitamin K13 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate25 mcg
Choline110 mg
Caffeine0 mg
Water167 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 64. The excerpt below is the record exactly as published.
PLUM FONDU. Damson plums, 2 cups. Melted butter; y2 cup. Sugar, Vi cup. Pepper and salt. Boiled rice, 2 cups. Eggs, 2. Grated cheese, y2 CUP
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