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Plum Jelly
From Farm and home cook book and housekeeper's assistant, 1907
Serves 8
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
219Calories
3 gProtein
54 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories219 kcal
Protein3.1 g
Carbohydrates54 g
Fiber6.3 g
Sugars48 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium0 mg
Potassium706 mg
Calcium27 mg
Iron0.8 mg
Magnesium31 mg
Phosphorus72 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A76 mcg
Vitamin E1.2 mg
Vitamin K29 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate22 mcg
Choline8.5 mg
Caffeine0 mg
Water392 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 162. The excerpt below is the record exactly as published.
Plum Jelly Choose plums that are not too ripe and put over fire with water enough to half cover. Boil until soft, turn into jelly bag and let drain over night. Measure juice, add an equal amount sugar
Cook this with the app: pantry check, scaling, and the assistant.