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Spiced Blue Plums

Name: Spiced Blue Plums
Yield: 4 servings
Ingredients: two pounds of blue plums; one pint of vinegar; one pound of sugar; one tablespoon of whole allspice; one tablespoon and a half of stick cinnamon; one dessertspoon of cloves

From The home cook book, 1905

Serves 4

Damsons can be spiced in the same way.

Presented as published in 1905. 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

572Calories

2 gProtein

142 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories572 kcal

Protein1.7 g

Carbohydrates142 g

Fiber5 g

Sugars136 g

Total Fat1.1 g

Saturated Fat0.1 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium5.3 mg

Potassium380 mg

Calcium56 mg

Iron0.8 mg

Magnesium21 mg

Phosphorus44 mg

Zinc0.3 mg

Copper0.2 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C22 mg

Vitamin A39 mcg

Vitamin E0.7 mg

Vitamin K16 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate12 mcg

Choline4.9 mg

Caffeine0 mg

Water311 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 198. The excerpt below is the record exactly as published.

SPICED BLUE PLUMS Rinse in cold water, and wipe dry, two pounds of blue plums. Prick each one. Boil one minute one pint of vinegar, CANNED FRUITS AND PRESERVES 363 with one pound of sugar, one tablespoon of whole allspice, one tablespoon and a half of stick cinnamon, and one dessertspoon of cloves

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