vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Preserved Egg Plums
From Original White House Cookbook, 1887
Serves 3
When the last layer is finished, return the first to the kettle, and boil until transparent.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 273. The excerpt below is the record exactly as published.
PRESERVED EGG PLUMS. Use a pound of sugar for a pound of plums ; wash the plums and wipe dry ; put the sugar on a slow fire in the preserving kettle, with as much water as will melt the sugar
Cook this with the app: pantry check, scaling, and the assistant.