vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Plums in Red Wine
From The art of German cooking and baking, 1922
Serves 2
Presented as published in 1922. 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
615Calories
2 gProtein
144 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories615 kcal
Protein1.9 g
Carbohydrates144 g
Fiber5.4 g
Sugars136 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium15 mg
Potassium492 mg
Calcium64 mg
Iron1.5 mg
Magnesium34 mg
Phosphorus59 mg
Zinc0.4 mg
Copper0.2 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A39 mcg
Vitamin E0.9 mg
Vitamin K19 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate13 mcg
Choline8.9 mg
Caffeine0 mg
Water305 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 163. The excerpt below is the record exactly as published.
PLUMS IN RED WINE. 1 lb. of plums % cup of wine vinegar % lb. of sugar 1 clove % cup of red wine 1 small stick of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.