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Spiced Plums
From The Landmarks club cook book, 1903
Serves 10
Presented as published in 1903. 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
588Calories
2 gProtein
145 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories588 kcal
Protein2.4 g
Carbohydrates145 g
Fiber7.2 g
Sugars133 g
Total Fat2.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium52 mg
Potassium592 mg
Calcium185 mg
Iron2.5 mg
Magnesium48 mg
Phosphorus55 mg
Zinc0.5 mg
Copper0.3 mg
Manganese4.2 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A41 mcg
Vitamin E1.2 mg
Vitamin K23 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate16 mcg
Choline9.3 mg
Caffeine0 mg
Water291 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 123. The excerpt below is the record exactly as published.
SPICED PLUMS. Five pounds of plums pricked with a needle, two and a half pounds brown sugar, one quart of vinegar, two ounces of cloves, one ounce stick cinnamon, one ounce of mace, one ounce of whole allspice
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