Spiced Plums
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Pour hot over plums in the jar and cover closely.
Presented as published in 1902. 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
7575Calories
8 gProtein
1938 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories7575 kcal
Protein8.5 g
Carbohydrates1938 g
Fiber29 g
Sugars1879 g
Total Fat22 g
Saturated Fat4.6 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat3.1 g
Omega-30.2 g
Cholesterol0 mg
Sodium606 mg
Potassium1551 mg
Calcium483 mg
Iron11 mg
Magnesium208 mg
Phosphorus181 mg
Zinc2.3 mg
Copper1.4 mg
Manganese19 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A99 mcg
Vitamin E3.7 mg
Vitamin K70 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate64 mcg
Choline20 mg
Caffeine0 mg
Water404 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 65. The excerpt below is the record exactly as published.
SPICED PLUMS. Hake a syrup, allowing one pound of sugar to one of plums, and to every three pounds of sugar a scant pint of vinegar. Allow one ounce each of ground cinnamon
Cook this with the app: pantry check, scaling, and the assistant.