Stewed Plums and Custard

Name: Stewed Plums and Custard
Ingredients: 10 plums; 1 small teacup water; 1 large dessertspoon sugar; 1 clove; A little lime peel; 2 tablespoons claret if available; Custard (see index)

From Practical West African cookery, 1910

Presented as published in 1910. 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

422Calories

6 gProtein

100 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories422 kcal

Protein5.9 g

Carbohydrates100 g

Fiber13 g

Sugars84 g

Total Fat2.9 g

Saturated Fat0.3 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol0 mg

Sodium21 mg

Potassium1309 mg

Calcium87 mg

Iron2 mg

Magnesium71 mg

Phosphorus133 mg

Zinc0.9 mg

Copper0.5 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C76 mg

Vitamin A136 mcg

Vitamin E2.5 mg

Vitamin K58 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.4 mg

Folate41 mcg

Choline17 mg

Caffeine0 mg

Water960 g

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 66. The excerpt below is the record exactly as published.

Stewed Plum* and Custard. (I). 10 plums. 1 small teacup water. 1 large dessertspoon sugar. 1 clove. A little lime peel. (2 tablespoons claret if available). Custard (see index)

Cook this with the app: pantry check, scaling, and the assistant.