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Plum Sauce for Puddings and Sweet Dishes
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for five or six persons.
Presented as published in 1892. 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
578Calories
9 gProtein
91 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories578 kcal
Protein8.7 g
Carbohydrates91 g
Fiber8.1 g
Sugars49 g
Total Fat3.7 g
Saturated Fat0.5 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.5 g
Cholesterol0.6 mg
Sodium322 mg
Potassium791 mg
Calcium99 mg
Iron2.8 mg
Magnesium47 mg
Phosphorus134 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A77 mcg
Vitamin E1.3 mg
Vitamin K31 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate85 mcg
Choline18 mg
Caffeine0 mg
Water617 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1253. The excerpt below is the record exactly as published.
Plum Sauce for Puddings and Sweet Dishes. — Wash and stone the plums. Break the stones, and simmer the kernels in as much water as will barely cover them until the PLU (591 ) PLU liquid is strongly flavom-ed with them, then strain it, and put it aside until wanted. Place the fruit in a saucepan with as much water only as will keep it from burning. Add a glass of claret, a pinch of powdered cinnamon, and a slice of toasted bread,
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