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Plum Sauce
From Miss Cameron's cookery book, 1898
Serves 1
Presented as published in 1898. 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
643Calories
3 gProtein
164 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories643 kcal
Protein3.1 g
Carbohydrates164 g
Fiber6.3 g
Sugars158 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium4.7 mg
Potassium709 mg
Calcium32 mg
Iron0.8 mg
Magnesium33 mg
Phosphorus72 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A76 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
Folate22 mcg
Choline8.5 mg
Caffeine0 mg
Water510 g
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 41. The excerpt below is the record exactly as published.
Plum Sauce. Stone a pint of Orleans plums and put them into a stew- pan with a gill of water and four ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.