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Plum Marmalade
From Cassell's dictionary of cookery, 1892
Serves 8
Ensure to account for the weight of stones.
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
766Calories
2 gProtein
196 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories766 kcal
Protein1.6 g
Carbohydrates196 g
Fiber3.2 g
Sugars189 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.4 mg
Potassium359 mg
Calcium15 mg
Iron0.5 mg
Magnesium16 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A39 mcg
Vitamin E0.6 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate11 mcg
Choline4.3 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1249. The excerpt below is the record exactly as published.
Plum Marmalade. — Pick the stalks from the fruit, weigh it, gash it with a silver knife, and put it into a preserving-pan. Let it simmer gently until the fruit is quite soft, lift out the stones as they rise to the sur- face, and keep the plums well stii-red to pre- vent their burning. Press tlie pulp thi-ough a coarse sieve. Mix with it three pounds of powdered sugar to every four pounds of fruit
Cook this with the app: pantry check, scaling, and the assistant.