Apple Conserve
From Durham cook book ..., 1921
Serve with whipped cream and nuts.
Presented as published in 1921. 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
1964Calories
1 gProtein
510 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1964 kcal
Protein1.2 g
Carbohydrates510 g
Fiber5.9 g
Sugars498 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium12 mg
Potassium420 mg
Calcium34 mg
Iron0.5 mg
Magnesium22 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A9.1 mcg
Vitamin E0.2 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline15 mg
Caffeine0 mg
Water630 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 54. The excerpt below is the record exactly as published.
APPLE CONSERVE. Boil together one cupful water and one pound of granulated sugar. Boil until it spins a thread. Ilemove the skin and core from well-flavored apples
Cook this with the app: pantry check, scaling, and the assistant.