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Plum Lozenges
From Cassell's dictionary of cookery, 1892
Serves 3
Store between sheets of writing paper.
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
546Calories
1 gProtein
141 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories546 kcal
Protein1.3 g
Carbohydrates141 g
Fiber3.1 g
Sugars136 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium1.3 mg
Potassium325 mg
Calcium15 mg
Iron0.4 mg
Magnesium15 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A27 mcg
Vitamin E0.5 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate11 mcg
Choline6.3 mg
Caffeine0 mg
Water213 g
Estimated from matched ingredients across 3 servings.
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.
Plum Lozenges for Dessert.— Put a pound of ripe and sound Orleans plums into a jar, and place them in a saucepan of boil- ing water over the fire until they are so soft that the stones can be removed. Whilst this is being done, soften in the same way half a pound of cored and sliced apples. Turn both plums and apples into a preserving-pan. Put with them the juice of half a lemon and three-quarters of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.