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Plum Jelly
From The King's College Hospital book of cooking recipes, 1907
Serves 3
Recipe by King's College Hospital.
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
652Calories
1 gProtein
168 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories652 kcal
Protein1.1 g
Carbohydrates168 g
Fiber2.1 g
Sugars166 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.2 mg
Potassium242 mg
Calcium15 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A26 mcg
Vitamin E0.4 mg
Vitamin K9.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate7.6 mcg
Choline2.9 mg
Caffeine0 mg
Water289 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 85. The excerpt below is the record exactly as published.
Plum Jelly. i lb. Plums, ipt. Water. Boil till quite soft, press the juice through a muslin cloth; break some of the kernels in a mortar. To a pint of juice add ilb. sugar
Cook this with the app: pantry check, scaling, and the assistant.