Sweet Plum Pickle
From La cuisine creole, 1885
Superior to older methods.
Presented as published in 1885. 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
7501Calories
2 gProtein
1853 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories7501 kcal
Protein1.7 g
Carbohydrates1853 g
Fiber10 g
Sugars1834 g
Total Fat9.5 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Omega-30.2 g
Cholesterol0 mg
Sodium600 mg
Potassium451 mg
Calcium312 mg
Iron4.8 mg
Magnesium111 mg
Phosphorus122 mg
Zinc1.1 mg
Copper0.4 mg
Manganese18 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A2.6 mcg
Vitamin E2.5 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate9.1 mcg
Choline12 mg
Caffeine0 mg
Water1816 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 46. The excerpt below is the record exactly as published.
eight pounds of fruit, four pounds of sugar^ two quarts of vinegar, one ounce of cinnamon and one of cloves. Boil the vinegar, sugar and spîces to- gether; skim it carefully and pour it boiling on the fruit; pour it ofî, and skim and scald each day for three days; it will then be fit for use. If for putting away, scald it the fourth time and cork up tightly. Plums prepared in this way are superior to the old way, with sugar alone. GREEN TOMATO SWEET PICKLE. Slice tomatoes until you hâve seven pounds, sprinklè them with sait, and let them stand twenty-f our hours. Then soak them for the same length of time in fresh water to get the brîne from them. When drained oflf and ready, allow four and a half pounds of sugar, one ounce of cinnamon, one ounce of cloves
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Cook this with the app: pantry check, scaling, and the assistant.