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

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

442Calories

6 gProtein

106 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories442 kcal

Protein6.4 g

Carbohydrates106 g

Fiber15 g

Sugars85 g

Total Fat3 g

Saturated Fat0.3 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol0 mg

Sodium22 mg

Potassium1376 mg

Calcium108 mg

Iron2.3 mg

Magnesium75 mg

Phosphorus145 mg

Zinc1 mg

Copper0.5 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C95 mg

Vitamin A138 mcg

Vitamin E2.7 mg

Vitamin K59 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.5 mg

Folate46 mcg

Choline20 mg

Caffeine0 mg

Water1017 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

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