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Preserved Plums
From The Swedish, French, American cook book, 1918
Serves 3
Plums should not be stirred to avoid breaking.
Presented as published in 1918. 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
Sodium2.7 mg
Potassium241 mg
Calcium12 mg
Iron0.3 mg
Magnesium11 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
Water171 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 622. The excerpt below is the record exactly as published.
Preserved Plums ( Conserve de Prunes ) Select nice plums — not too ripe. Wash well, put in a preserving kettle. To each pound fruit allow a half cup water and one pound sugar
Cook this with the app: pantry check, scaling, and the assistant.