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Stewed Dried French Plums
From Practical household cookery, 1891
Serves 3
Rice boiled as in the previous recipe is a great improvement when served with stewed plums.
Presented as published in 1891. 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
735Calories
3 gProtein
178 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories735 kcal
Protein3.4 g
Carbohydrates178 g
Fiber12 g
Sugars75 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium7 mg
Potassium952 mg
Calcium81 mg
Iron3.3 mg
Magnesium59 mg
Phosphorus101 mg
Zinc0.7 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C8.2 mg
Vitamin A43 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate0.1 mcg
Choline0.2 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 184. The excerpt below is the record exactly as published.
STEWED DRIED FRENCH PLUMS. Soak two pounds of dried French plums for a couple of hours in plenty of cold water, then strain and put them in a stewpan with enough cold water to cover them, add the peel of a lemon, a piece of cinnamon, and half a pound of broken lump sugar to it; set the stewpan on the fire to simmer gently for about two hours, or till the plums are soft to the touch; when they are done enough, add half a pint of claret
Cook this with the app: pantry check, scaling, and the assistant.