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Stewed Plums
From Banquets of the nations, 1911
Serves 1
Presented as published in 1911. 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
133Calories
1 gProtein
34 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories133 kcal
Protein0.6 g
Carbohydrates34 g
Fiber1.1 g
Sugars33 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium126 mg
Calcium5.1 mg
Iron0.1 mg
Magnesium5.7 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C7.6 mg
Vitamin A14 mcg
Vitamin E0.2 mg
Vitamin K5.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4 mcg
Choline1.5 mg
Caffeine0 mg
Water70 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 111. The excerpt below is the record exactly as published.
Stewed Plums.) Wash and dry thoroughly and stew in the oven or at the side of the fire in a strong sugar syrup
Cook this with the app: pantry check, scaling, and the assistant.