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Very Fine Imperatrice Plum Marmalade
From Modern cookery, in all its branches, 1884
Serves 8
Pressing the fruit through a sieve after boiling is optional.
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
593Calories
2 gProtein
152 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories593 kcal
Protein2.4 g
Carbohydrates152 g
Fiber4.8 g
Sugars147 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.1 mg
Potassium536 mg
Calcium22 mg
Iron0.6 mg
Magnesium24 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A58 mcg
Vitamin E0.9 mg
Vitamin K22 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate17 mcg
Choline6.5 mg
Caffeine0 mg
Water297 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 454. The excerpt below is the record exactly as published.
VERY FINE IMPERATRICE PLUM MARMALADE. Weigh six pounds of the fruit when it is quite ripe, but before the frost has touched it ; give each plum a cut as it is thrown into the preserving-pan, and when all are done boil them from thirty-five to forty minutes, taking out the stones as they rise to the surface, when they are quite detached from the flesh of the fruit. Draw back the pan from the fire, stir in two pounds of good sugar beaten to powder
Cook this with the app: pantry check, scaling, and the assistant.