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Plums Spiced
From Fruit recipes, 1907
Serves 3
A syrup of the sugar and vinegar may be used without adding fruit juice.
Presented as published in 1907. 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
551Calories
0 gProtein
135 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories551 kcal
Protein0.1 g
Carbohydrates135 g
Fiber0.8 g
Sugars134 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium6.4 mg
Potassium23 mg
Calcium28 mg
Iron0.3 mg
Magnesium5 mg
Phosphorus8.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline0.2 mg
Caffeine0 mg
Water151 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 41. The excerpt below is the record exactly as published.
PEUMS SPICED When making marmalade with plums that do not re- quire soda (for bitterness or extreme acidity) save the water poured off-after simmering to tenderness and cook down one-fourth or till rather thick. To a quart of this juice add a pint each of sugar and vinegar, a teaspoon of allspice and one-half teaspoon each of mace, cloves, and cin- namon. Pour, after boiling thirty minutes, over fresh, ripe plums which have (each) been pricked in several places. Place in heated jars; cover and let stand twelve hours; drain; re-cook syrup and pour over plums. Re- peat, letting syrup thicken to one-half the last cooking. Seal while hot. <A syrup of the sugar and vinegar may be used without adding fruit juice. PLUM BUTTER In jelly-making the plums left may be put through a sieve, then placed on stove with equal quantity of sugar, cooking an hour or longer, till thick as desired. This may be spiced if liked. (See Peach Butter.) PLUM CATSUP To four quarts plums (preferably damsons) add one quart water, cooking very slowly till fruit is tender, when press through coarse sieve and return to kettle. Add one pound sugar, one-half teaspoon each of cloves, allspice, and pepper,and one of cinnamon
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