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Plum Jelly
From The Rural cook book, 1907
Serves 1
The pulp remaining can be used to make marmalade.
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
848Calories
1 gProtein
219 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories848 kcal
Protein1.1 g
Carbohydrates219 g
Fiber2.2 g
Sugars217 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2 mg
Potassium255 mg
Calcium12 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A27 mcg
Vitamin E0.4 mg
Vitamin K10 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate8 mcg
Choline3 mg
Caffeine0 mg
Water140 g
As published
This recipe was extracted from The Rural cook book (1907), page 112. The excerpt below is the record exactly as published.
Plum Jelly. — Pour boiling water over one-half peck of plums placed in a colander. Then put them in a preserving kettle, pour over them just enough water to cover and boil until the plums have become soft and the juice has flowed out. Drain through a colander, then through a jelly bag without squeezing. Measure juice and put to boil in preserve kettle. Add one dozen blanched plum kernels. Allow an equal measure of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.