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Stewed Plums
From Practical household cookery, 1891
Serves 4
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
107Calories
1 gProtein
27 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories107 kcal
Protein0.8 g
Carbohydrates27 g
Fiber1.6 g
Sugars25 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.2 mg
Potassium181 mg
Calcium14 mg
Iron0.2 mg
Magnesium10 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A19 mcg
Vitamin E0.3 mg
Vitamin K7.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate5.7 mcg
Choline2.2 mg
Caffeine0 mg
Water335 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 183. The excerpt below is the record exactly as published.
STEWED PLUMS. Select a pound of nice plums ; wash and put them in a stewpan with enough water to cover them well, add two PRACTICAL HOUSEHOLD COOKERY. 415 ounces of loaf sugar and a piece of cinnamon, simmer for about forty minutes ; when done, dish them up, add two ounces of loaf sugar
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