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Spiced Damsons
From The new Kentucky home cook book, 1884
Serves 13
Presented as published in 1884. 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
562Calories
0 gProtein
142 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories562 kcal
Protein0.2 g
Carbohydrates142 g
Fiber1.9 g
Sugars139 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium9.1 mg
Potassium36 mg
Calcium41 mg
Iron0.5 mg
Magnesium8.1 mg
Phosphorus6.6 mg
Zinc0.1 mg
Copper0 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.5 mcg
Vitamin E0.2 mg
Vitamin K3.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.7 mcg
Choline1.1 mg
Caffeine0 mg
Water70 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 57. The excerpt below is the record exactly as published.
SPICED DAMSONS. Select large fair damsons, puncture the skins with a fork, and lay them in a stone jar. For seven pounds of fruit heat to boiling one quart of vinegar, four pounds of sugar, one ounce of cinnamon, and one ounce of cloves
Cook this with the app: pantry check, scaling, and the assistant.