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Plum Jam
From The art of German cooking and baking, 1922
Serves 30
Presented as published in 1922. 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
213Calories
3 gProtein
53 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories213 kcal
Protein3.3 g
Carbohydrates53 g
Fiber7 g
Sugars45 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium1.3 mg
Potassium726 mg
Calcium37 mg
Iron0.9 mg
Magnesium34 mg
Phosphorus74 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A77 mcg
Vitamin E1.2 mg
Vitamin K30 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate23 mcg
Choline9.3 mg
Caffeine0 mg
Water399 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 167. The excerpt below is the record exactly as published.
PLUM JAM. 30 lbs. at plums 1 lemon rind 2 tsps. of ground cloves 2 tsps. ot ground cinnamon 1 small piece of ginger 10 green nuts
Cook this with the app: pantry check, scaling, and the assistant.