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Plum Preserve
From The Toronto Cook Book, 1915
Serves 12
Presented as published in 1915. 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
692Calories
2 gProtein
177 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories692 kcal
Protein1.6 g
Carbohydrates177 g
Fiber3.5 g
Sugars173 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium3.1 mg
Potassium366 mg
Calcium23 mg
Iron0.6 mg
Magnesium18 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.5 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)1 mg
Folate11 mcg
Choline4.5 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 178. The excerpt below is the record exactly as published.
six pounds of plums, half a pint of vinegar, one dessert- spoon cinnamon, four pounds sugar, one dessertspoon cloves
Cook this with the app: pantry check, scaling, and the assistant.