vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Plum Kalteschale
From Cassell's dictionary of cookery, 1892
Serves 1
Serve with toast; sufficient for four or five persons.
Presented as published in 1892. 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
685Calories
4 gProtein
175 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories685 kcal
Protein4 g
Carbohydrates175 g
Fiber12 g
Sugars159 g
Total Fat3 g
Saturated Fat0.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium36 mg
Potassium840 mg
Calcium149 mg
Iron2.4 mg
Magnesium63 mg
Phosphorus86 mg
Zinc0.8 mg
Copper0.3 mg
Manganese7.1 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A79 mcg
Vitamin E2.2 mg
Vitamin K45 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate25 mcg
Choline13 mg
Caffeine0 mg
Water633 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1248. The excerpt below is the record exactly as published.
lum. Kalteschale (a German dish for hot weather).— Take one pound of sound ripe plums. Put them into a deep earthen jar, sprinkle over them a quarter of a pound of lump sugar, and pour half a pint of water over them. Tie two or three folds of paper over the jar, and set it in a pan three-parts full of boil- ing water, which must be kept boiling until the plums are quite soft ; then lift the jar out, and put it aside until the next day. Press the pulp through a tamis. Crack the stones, and boil the kernels — with the thick part which will not pass the strainer, half a stick of cinnamon, and two cloves
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.