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Plum Jam
From The new practical housekeeping, 1890
Serves 2
Remove scum as fast as it raises and stir constantly.
Presented as published in 1890. 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
759Calories
2 gProtein
195 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories759 kcal
Protein1.6 g
Carbohydrates195 g
Fiber3.2 g
Sugars192 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.7 mg
Potassium359 mg
Calcium15 mg
Iron0.5 mg
Magnesium16 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A39 mcg
Vitamin E0.6 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate11 mcg
Choline4.3 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 321. The excerpt below is the record exactly as published.
Plum Jam. — Weigh, then halve and stone the plums, spread on large dishes, sprinkle sugar over in the proportion of three-fourths Eound to pound fruit
Cook this with the app: pantry check, scaling, and the assistant.