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Plum Preserves
From The Cook County cook book, 1912
Serves 6
Recipe by Mrs. E. D. Blaine, Belmont, 111.
Presented as published in 1912. 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
297Calories
0 gProtein
77 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories297 kcal
Protein0.1 g
Carbohydrates77 g
Fiber0.2 g
Sugars77 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.3 mg
Potassium23 mg
Calcium2.1 mg
Iron0.1 mg
Magnesium1.4 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
Water31 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 347. The excerpt below is the record exactly as published.
PLUM PRESERVES.— Scald plums and strain; add an equal weight of sugar and a gill of water
Cook this with the app: pantry check, scaling, and the assistant.