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Plum Marmalade
From Miss Corson's practical American cookery and household management, 1885
Serves 6
Presented as published in 1885. 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
18Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories18 kcal
Protein0.1 g
Carbohydrates4.6 g
Fiber0.2 g
Sugars4.4 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0 mg
Potassium21 mg
Calcium0.8 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus2.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A2.3 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.7 mcg
Choline0.3 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 285. The excerpt below is the record exactly as published.
PLUM MARMALADE. Wash and drain the plums, cut them quite to the stone with a silver fruit-knife, put them into the preserving-kettle, and place it over a moderate fire; stir the plums often enough to prevent burning, and as the stones rise to the surface in boiling skim them out ; simmer the plums until they are tender enough to rub through a sieve ; crack about a quarter of the stones, peel the kernels, and cut them in strips ; after the plums are tender, rub them through a sieve with a wooden spoon or a potato-masher ; add the kernels, and weigh the pulp ; allow three-quarters as much sugar as there is fruit
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