Plum Jam
From The Carbon County cook book, 1926
Presented as published in 1926. 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
3150Calories
13 gProtein
806 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories3150 kcal
Protein13 g
Carbohydrates806 g
Fiber25 g
Sugars780 g
Total Fat7 g
Saturated Fat0.3 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium27 mg
Potassium2842 mg
Calcium135 mg
Iron3.4 mg
Magnesium135 mg
Phosphorus288 mg
Zinc1.9 mg
Copper1.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C171 mg
Vitamin A306 mcg
Vitamin E4.7 mg
Vitamin K115 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.5 mg
Folate90 mcg
Choline34 mg
Caffeine0 mg
Water2277 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 51. The excerpt below is the record exactly as published.
Plum Jam. 2 quarts blue plums, 3 cups sugar. Put sugar and 3 cups water
Cook this with the app: pantry check, scaling, and the assistant.