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Wild Plum Jelly
From The household (of the Detroit free press), 1886
Serves 6
Presented as published in 1886. 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
264Calories
0 gProtein
68 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories264 kcal
Protein0.1 g
Carbohydrates68 g
Fiber0.2 g
Sugars68 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.7 mg
Potassium22 mg
Calcium1.5 mg
Iron0.1 mg
Magnesium1.1 mg
Phosphorus2.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A2.3 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.7 mcg
Choline0.3 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 434. The excerpt below is the record exactly as published.
WILD PLUM JELLY. Fill your preserving kettle with the plums, and cover them with water ; let come to a boil, and as soon as they begin to burst drain off the water and throw it away (it is not fit for use on account of its extreme bitter- ness) ; fill up your kettle again with water, and let boil till the plums have cooked to pieces ; drain off, and to every pint add one-half pint of sugar
Cook this with the app: pantry check, scaling, and the assistant.