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To Dry or Preserve Mogul Plums in Syrup
From Modern cookery, in all its branches, 1884
Serves 15
If not ripe enough, scald in spring water until skins can be easily removed.
Presented as published in 1884. 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
712Calories
0 gProtein
184 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories712 kcal
Protein0.2 g
Carbohydrates184 g
Fiber0.4 g
Sugars184 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.8 mg
Potassium51 mg
Calcium3.6 mg
Iron0.1 mg
Magnesium2.7 mg
Phosphorus4.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.9 mg
Vitamin A5.1 mcg
Vitamin E0.1 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.5 mcg
Choline0.6 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 449. The excerpt below is the record exactly as published.
TO DRY OR PRESERVE MOGUL PLUMS IN SYRUP. Pare the plums, but do not remove the stalks or stones ; take their weight of dry sifted sugar
Cook this with the app: pantry check, scaling, and the assistant.