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Plums, Preserved
From The thorough good cook, 1895
Serves 10
Presented as published in 1895. 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
175Calories
0 gProtein
45 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories175 kcal
Protein0 g
Carbohydrates45 g
Sugars45 g
Total Fat0.1 g
Sodium0.5 mg
Potassium0.9 mg
Calcium0.5 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 243. The excerpt below is the record exactly as published.
luius, Preserved. Take fine ripe plums. Pare tlicin, and in order to do tliis more easily, throw tliem into boiling water for a minute ; if tliey are not fully ripe, they will need to simmer gently for two or three minutes. Allow a pound of sugar for each poi\nd of fruit. Dissolve this in a little Avate
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