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Plum Sauce No. 1
From Atlanta women's club cook book, 1921
Serves 9
Mrs. Fred Cornell.
Presented as published in 1921. 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
814Calories
8 gProtein
202 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories814 kcal
Protein7.8 g
Carbohydrates202 g
Fiber4 g
Sugars157 g
Total Fat1.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium21 mg
Potassium1076 mg
Calcium50 mg
Iron2 mg
Magnesium54 mg
Phosphorus205 mg
Zinc0.7 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A49 mcg
Vitamin E0.4 mg
Vitamin K9.8 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.8 mg
Folate62 mcg
Choline8 mg
Caffeine0 mg
Water123 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 49. The excerpt below is the record exactly as published.
PLUM SAUCE NO. 1. 5 cups plums, (seeded). 1 lb. nuts. 5 cups sugar. 1 lb. raisins. 3 oranges, (grind peel and all)
Cook this with the app: pantry check, scaling, and the assistant.