vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Plums, Quiddamy of
From Cassell's dictionary of cookery, 1892
Serves 4
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
663Calories
2 gProtein
169 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories663 kcal
Protein2.3 g
Carbohydrates169 g
Fiber4 g
Sugars165 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium11 mg
Potassium859 mg
Calcium37 mg
Iron3.2 mg
Magnesium43 mg
Phosphorus80 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A19 mcg
Vitamin E0.6 mg
Vitamin K16 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate5.7 mcg
Choline8.8 mg
Caffeine0 mg
Water299 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1257. The excerpt below is the record exactly as published.
Plums, Quiddamy of.— Take a pound of plums and remove the stones. Boil the fruit, with an equal quantity of loaf sugar, in a quart of plum- juic
Cook this with the app: pantry check, scaling, and the assistant.