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Sweet Pickles for Pears and Plums
From Royal Victoria cook book, 1900
Serves 11
Miss CHESTNUTT
Presented as published in 1900. 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
525Calories
1 gProtein
133 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories525 kcal
Protein0.9 g
Carbohydrates133 g
Fiber7.2 g
Sugars120 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium52 mg
Potassium263 mg
Calcium244 mg
Iron2.4 mg
Magnesium32 mg
Phosphorus20 mg
Zinc0.4 mg
Copper0.1 mg
Manganese5 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A2 mcg
Vitamin E0.7 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate3.1 mcg
Choline5.9 mg
Caffeine0 mg
Water86 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 66. The excerpt below is the record exactly as published.
SWEET PICKLES—For Prars and Piums.—To 7 pounds fruit take 3 pounds brown sugar, 1 quart vinegar, 4 ounces cinnamon, 2 ounces cloves
Cook this with the app: pantry check, scaling, and the assistant.