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Red Plum Mould
From The King's College Hospital book of cooking 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
65Calories
1 gProtein
16 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories65 kcal
Protein1 g
Carbohydrates16 g
Fiber1.9 g
Sugars11 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.7 mg
Potassium191 mg
Calcium11 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A19 mcg
Vitamin E0.3 mg
Vitamin K7.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate6.6 mcg
Choline2.9 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 64. The excerpt below is the record exactly as published.
Red Plum Mould. ilb. red Plums. Jpt. Water. 2 tablespoon fuls Cornflour. Sugar.
Cook this with the app: pantry check, scaling, and the assistant.