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Plum Sauce No. 2
From Atlanta women's club cook book, 1921
Serves 20
Miss Carroll Campbell.
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
1096Calories
3 gProtein
282 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1096 kcal
Protein2.5 g
Carbohydrates282 g
Fiber5.2 g
Sugars277 g
Total Fat1.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium2.8 mg
Potassium572 mg
Calcium26 mg
Iron0.8 mg
Magnesium26 mg
Phosphorus58 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A61 mcg
Vitamin E0.9 mg
Vitamin K23 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate18 mcg
Choline6.9 mg
Caffeine0 mg
Water314 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 50. The excerpt below is the record exactly as published.
PLUM SAUCE NO. 2. 8 qts. plums. 1 t-spoon ground cloves. 6 qts. sugar. 1 t-spoon mace. 1 qt. apple vinegar. 1 t-spoon cinnamon
Cook this with the app: pantry check, scaling, and the assistant.