Plum Preserves
From La cuisine creole, 1885
Use plums before they are dead ripe.
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
1955Calories
3 gProtein
503 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1955 kcal
Protein3.2 g
Carbohydrates503 g
Fiber6.4 g
Sugars498 g
Total Fat2.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium12 mg
Potassium724 mg
Calcium39 mg
Iron1 mg
Magnesium35 mg
Phosphorus73 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A77 mcg
Vitamin E1.2 mg
Vitamin K29 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate23 mcg
Choline8.6 mg
Caffeine0 mg
Water632 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 86. The excerpt below is the record exactly as published.
PLUM PRESERVES. Get plums before they are dead ripe; allow a pound of sugar to a pound of fruit, dissolve and boil the sugar and water (allowing half a pint of water
Cook this with the app: pantry check, scaling, and the assistant.