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Plum Marmalade
From Buckeye cookery, 1892
Serves 4
This makes a rich marmalade; can be used for pies.
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
761Calories
1 gProtein
196 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories761 kcal
Protein0.8 g
Carbohydrates196 g
Fiber1.6 g
Sugars195 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.8 mg
Potassium180 mg
Calcium8.6 mg
Iron0.3 mg
Magnesium8.4 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
Water98 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 103. The excerpt below is the record exactly as published.
he plums" that are left and press through a sieve, then take pint for pint of sugar and pulp, boiling the latter half an hour and then adding sugar, boiling ten or fifteen minutes more. Half a pint sugar toa ‘pint, makes a rich marmalade, and one-third pint to pint
Cook this with the app: pantry check, scaling, and the assistant.