vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Preserved Plums

Name: Preserved Plums
Yield: 3 servings
Ingredients: for each pound allow a pound of white sugar; for each pound allow a pound of white sugar; in as little water as possible

From Recipes for the million, 1891

Serves 3

Presented as published in 1891. 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

Sodium1.5 mg

Potassium240 mg

Calcium11 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

Water132 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 174. The excerpt below is the record exactly as published.

for each pound allow a pound of white sugar. Then crack the stones and cut the kernels in pieces. Boil the plums and kernels together slowly for a quarter of an hour in as little water as possible

Cook this with the app: pantry check, scaling, and the assistant.