vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
To Stew Plums
From The art of cookery, 1899
Serves 4
Very acid plums require a pint of sugar to each quart of plums, while sweet ones do not require more than a quarter that amount.
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
103Calories
2 gProtein
26 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories103 kcal
Protein1.6 g
Carbohydrates26 g
Fiber3.1 g
Sugars22 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.8 mg
Potassium353 mg
Calcium15 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A38 mcg
Vitamin E0.6 mg
Vitamin K14 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate11 mcg
Choline4.3 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 42. The excerpt below is the record exactly as published.
To Stew Plums. — Pick over and wash the plums, and to each quart of fruit add a cup of hot water. Cover closely and stew until cooked, then add sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.