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Wine-sour Plums, To Preserve
From Cassell's dictionary of cookery, 1892
Serves 6
Will keep for years if stored properly.
Presented as published in 1892. 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
297Calories
0 gProtein
77 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories297 kcal
Protein0.1 g
Carbohydrates77 g
Fiber0.2 g
Sugars77 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.8 mg
Potassium22 mg
Calcium1.6 mg
Iron0.1 mg
Magnesium1.2 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2307. The excerpt below is the record exactly as published.
Wine-sour Plums, To Preserve (excellent).— Pick oft' the stalks, weigh the plmns, and take half their weight in loaf sugar pounded. Tear the skin of the seam with a pin, and put the fi uit and the sugar, in alternate layers, into a large earthen jar. Cover the jar closely, and put it in the oven in a shallow tin of boiling water. Keep the water boiling under it. When the plums
Cook this with the app: pantry check, scaling, and the assistant.