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Preserved Plums
From Fruit recipes, 1907
Serves 4
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
18Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (26 nutrients)
Calories18 kcal
Protein0.1 g
Carbohydrates4.4 g
Fiber1.2 g
Sugars2.1 g
Total Fat0 g
Sodium0.8 mg
Potassium73 mg
Calcium2.2 mg
Iron0 mg
Magnesium1.6 mg
Phosphorus6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C2.1 mg
Vitamin A35 mcg
Vitamin E0.1 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.2 mcg
Choline1 mg
Water15 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 42. The excerpt below is the record exactly as published.
PRESERVED PLUMS With the common wildor blue plums they may be steamed or dropped for a minute or two in boiling water to loosen the skin, which may then easily be removed. After this proceed as with other preserves. With other plums prick the skins in several places with a large needle to keep them from bursting, then place in THE PLUM 99 layers in preserving kettle, allowing same amount of sugar
Cook this with the app: pantry check, scaling, and the assistant.