vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Wild Plum Jelly
From The household cook book, 1902
Serves 20
The pulp remaining can be made into a good marmalade.
Presented as published in 1902. 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
139Calories
1 gProtein
35 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories139 kcal
Protein0.8 g
Carbohydrates35 g
Fiber1.6 g
Sugars34 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.2 mg
Potassium179 mg
Calcium12 mg
Iron0.2 mg
Magnesium9.6 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A19 mcg
Vitamin E0.3 mg
Vitamin K7.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate5.6 mcg
Choline2.1 mg
Caffeine0 mg
Water263 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 367. The excerpt below is the record exactly as published.
WILD PLUM JELLY.— Gather wild plums just before they ripen; use 7 pints of water to 5 pints of plums, and boil until they fall to pieces; then strain through the jelly bag; allow 1 lb. sugar
Cook this with the app: pantry check, scaling, and the assistant.