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Plum Preserves
From The new practical housekeeping, 1890
Serves 6
Prick plums to prevent bursting.
Presented as published in 1890. 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
108Calories
1 gProtein
27 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories108 kcal
Protein0.5 g
Carbohydrates27 g
Fiber1.1 g
Sugars26 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.6 mg
Potassium120 mg
Calcium7.1 mg
Iron0.1 mg
Magnesium6.1 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K4.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.8 mcg
Choline1.4 mg
Caffeine0 mg
Water145 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 470. The excerpt below is the record exactly as published.
Plum Preserves. — Boil in water to cover (if fruit is sour adding a teaspoon soda to each pint water to take off the bitter taste) until tender, then rinse them in cold water and stonecarefully, keeping as nearly whole as possible; then boil them a few minutes in the thick syrup and can. Or select large ripe plums, weigh, slightly prick them to prevent from bursting, and simmer very gently in a syrup made of quarter pound sugar
Cook this with the app: pantry check, scaling, and the assistant.