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Plum Jelly
From The national course in home economics, 1917
Serves 16
Use plums that are not too ripe.
Presented as published in 1917. 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
109Calories
0 gProtein
28 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories109 kcal
Protein0 g
Carbohydrates28 g
Sugars28 g
Total Fat0.1 g
Sodium0.3 mg
Potassium0.6 mg
Calcium0.3 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 257. The excerpt below is the record exactly as published.
PLUM JELLY. (Wilder Cultivated.) Take plums not too ripe, put in a granite pan and set in a pan of water over the fire. Let the water boil gently till all the juice has come from the fruit, strain through a flannel bag and boil with an equal weight cf sugar
Cook this with the app: pantry check, scaling, and the assistant.