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Wild Plum Jelly
From The Blue grass cook book, 1904
Serves 10
Care must be taken that it does not boil too long.
Presented as published in 1904. 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
320Calories
3 gProtein
81 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories320 kcal
Protein2.5 g
Carbohydrates81 g
Fiber5 g
Sugars76 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3.2 mg
Potassium566 mg
Calcium25 mg
Iron0.6 mg
Magnesium26 mg
Phosphorus58 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A61 mcg
Vitamin E0.9 mg
Vitamin K23 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate18 mcg
Choline6.8 mg
Caffeine0 mg
Water408 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 82. The excerpt below is the record exactly as published.
WILD PLUM JELLY Mrs. J. W. Fox To 1 gallon of plums add 1 quart water. Let boil till tender, then strain and add to each pint of juice 1 pint sugar.
Cook this with the app: pantry check, scaling, and the assistant.