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Wine-sours, To Preserve (a more expeditious method)
From Cassell's dictionary of cookery, 1892
Serves 6
Time to boil plums is about 45 minutes.
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
224Calories
0 gProtein
58 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories224 kcal
Protein0.1 g
Carbohydrates58 g
Fiber0.2 g
Sugars58 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.6 mg
Potassium22 mg
Calcium1.4 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2307. The excerpt below is the record exactly as published.
Wine-sours, To Preserve (a more expeditious method). — Skin and stone the plums, and boil them till soft. Put with them three-quarters of their weight in sugar
Cook this with the app: pantry check, scaling, and the assistant.