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Spiced Plums
From Temperance cook book, 1887
Serves 12
They will keep for years.
Presented as published in 1887. 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
585Calories
2 gProtein
147 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories585 kcal
Protein2.1 g
Carbohydrates147 g
Fiber5.8 g
Sugars140 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium9.5 mg
Potassium454 mg
Calcium60 mg
Iron1 mg
Magnesium27 mg
Phosphorus49 mg
Zinc0.4 mg
Copper0.2 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A46 mcg
Vitamin E1 mg
Vitamin K21 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate14 mcg
Choline6.2 mg
Caffeine0 mg
Water307 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 140. The excerpt below is the record exactly as published.
SPICED PLUMS. Seven pounds of plums, three pounds of sugar, one ounce each of cinnamon and cloves, one quart of vinegar
Cook this with the app: pantry check, scaling, and the assistant.