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To Preserve Plums
From The art of cookery, 1899
Serves 8
Presented as published in 1899. 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
733Calories
1 gProtein
189 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories733 kcal
Protein1.2 g
Carbohydrates189 g
Fiber2.4 g
Sugars187 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.5 mg
Potassium271 mg
Calcium14 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A29 mcg
Vitamin E0.4 mg
Vitamin K11 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate8.5 mcg
Choline3.2 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 76. The excerpt below is the record exactly as published.
To Preserve Plums. — With a sharp knife cut through the skin of each plum and girdle it. Put three pounds of the girdled plums and one pint of water into a pre- serving kettle, cover, and simmer gently ten minutes, or until the plums are soft, add three pounds of granulated sugar
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