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Plums, Preserved for Making Pies
From Cassell's dictionary of cookery, 1892
Serves 6
Keeps for a short time only. Time: about an hour.
Presented as published in 1892. 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
53Calories
1 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories53 kcal
Protein0.5 g
Carbohydrates13 g
Fiber1.1 g
Sugars12 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0 mg
Potassium119 mg
Calcium4.6 mg
Iron0.1 mg
Magnesium5.3 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K4.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.8 mcg
Choline1.4 mg
Caffeine0 mg
Water66 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1256. The excerpt below is the record exactly as published.
lums, Preserved, for Making Pies. — ^Di\'ide the plums, and take out the stones. Put them into a deep jar, place this in a saucepan of boiling water, and let them boil gently until the juice flows freely. Then with each pound of the fruit put an ounce of crushed loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.