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Plum Marmalade
From The art of German cooking and baking, 1922
Serves 2
Presented as published in 1922. 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
541Calories
2 gProtein
139 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories541 kcal
Protein1.6 g
Carbohydrates139 g
Fiber3.2 g
Sugars136 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.9 mg
Potassium359 mg
Calcium17 mg
Iron0.4 mg
Magnesium17 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
Water257 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 167. The excerpt below is the record exactly as published.
PLUM MARMALADE. 1 lb. of large, blue plums % lb. of sugar, scant % cup of water
Cook this with the app: pantry check, scaling, and the assistant.