vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Plums, Preserved
From Harper's cook book encyclopædia, 1902
Serves 3
Presented as published in 1902. 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
652Calories
1 gProtein
168 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories652 kcal
Protein1.1 g
Carbohydrates168 g
Fiber2.1 g
Sugars166 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.9 mg
Potassium241 mg
Calcium13 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A26 mcg
Vitamin E0.4 mg
Vitamin K9.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate7.6 mcg
Choline2.9 mg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 334. The excerpt below is the record exactly as published.
Plums, Preserved. — Allow 1 lb. of sugar and a teacupful of water to I lb. of fruit, halved and stoned. Boil the syrup ten minutes before putting the plums in, skim, and then boil all to- gether till tender. Take from fire and let stand overnight. The next day boil up again, adding a few of the blanched kernels taken from the stones. Pack the fruit in cans, pour over the syrup, and seal. Another way : — Pour boiling water over the egg or other large plum, then remove the skin. Make a syrup of 1 lb. of sugar and a teacupful of water to 1 lb. of fruit
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.