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Stewed French Plums
From Cassell's dictionary of cookery, 1892
Serves 2
Time: two hours and a half. Sufficient for five or six persons.
Presented as published in 1892. 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
455Calories
2 gProtein
92 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories455 kcal
Protein2.4 g
Carbohydrates92 g
Fiber4.7 g
Sugars81 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium35 mg
Potassium592 mg
Calcium45 mg
Iron2.1 mg
Magnesium36 mg
Phosphorus75 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A39 mcg
Vitamin E0.7 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate21 mcg
Choline14 mg
Caffeine0 mg
Water363 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1255. The excerpt below is the record exactly as published.
a pound of French plums. Put them into a saucepan with as much boiling water as. will cover them, and let them simmer gently for an hour. Lift out the fruit, strain the liquid, and make a sjmip of it by boiling with it fom* ounces of loaf sugar. ^Vhen it is quite clear, put in the plvuns, the rind and juice of half a lemon, and a glass of port
Cook this with the app: pantry check, scaling, and the assistant.