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Plum Jelly
From The household cook book, 1902
Serves 16
Damson jelly is made the same way.
Presented as published in 1902. 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
52Calories
1 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories52 kcal
Protein0.8 g
Carbohydrates13 g
Fiber1.6 g
Sugars11 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.4 mg
Potassium177 mg
Calcium7.2 mg
Iron0.2 mg
Magnesium8 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A19 mcg
Vitamin E0.3 mg
Vitamin K7.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate5.6 mcg
Choline2.1 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 367. The excerpt below is the record exactly as published.
PLUM JELLY — Choose the common blue plums, wash them, cook until soft in a porcelain kettle, adding Icup water to each 2 quarts plums
Cook this with the app: pantry check, scaling, and the assistant.