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Almack's Preserve
From Cassell's dictionary of cookery, 1892
Serves 11
Time: four to six hours. Seasonable from August to October.
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
436Calories
2 gProtein
113 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories436 kcal
Protein2.4 g
Carbohydrates113 g
Fiber11 g
Sugars96 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium2.2 mg
Potassium660 mg
Calcium37 mg
Iron0.8 mg
Magnesium33 mg
Phosphorus71 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A35 mcg
Vitamin E0.8 mg
Vitamin K20 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate21 mcg
Choline19 mg
Caffeine0 mg
Water474 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 123. The excerpt below is the record exactly as published.
Almack's Preserve. — Take two dozen plums, one dozen apples, and one dozen pears : split the plums and take the stones out, pare j and core the apples and pears, and place all the I fruit in alternate layers in a deep jar. Place the jar in the oven, in a shallow dish containing boiling water. A\Tien the fruit is well mixed, put a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.