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Plum Sauce
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
528Calories
2 gProtein
128 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories528 kcal
Protein2.4 g
Carbohydrates128 g
Fiber15 g
Sugars101 g
Total Fat6.9 g
Saturated Fat2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol0 mg
Sodium53 mg
Potassium273 mg
Calcium268 mg
Iron4.9 mg
Magnesium69 mg
Phosphorus39 mg
Zinc0.9 mg
Copper0.5 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A8.9 mcg
Vitamin E1.6 mg
Vitamin K25 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate15 mcg
Choline6.9 mg
Caffeine0 mg
Water4.1 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 57. The excerpt below is the record exactly as published.
Plum Sauce. To each pound of damsons, add ^ coffee cup of granulated sugar, % ounce each of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.