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Cherry Conserve
From The Portland Woman's Exchange Cook Book, 1913
Serves 20
Presented as published in 1913. 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
633Calories
5 gProtein
124 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories633 kcal
Protein4.8 g
Carbohydrates124 g
Fiber3.6 g
Sugars116 g
Total Fat16 g
Saturated Fat1.4 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol0 mg
Sodium9.8 mg
Potassium416 mg
Calcium56 mg
Iron1.2 mg
Magnesium48 mg
Phosphorus121 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A4 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate13 mcg
Choline6.8 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 84. The excerpt below is the record exactly as published.
Cherry Conserve. 10 quarts cherries or currants. 4 lbs. granulated sugar. V/i lbs. raisins, seeded and chopped. 4 oranges (entire) chopped. 1 lb. English walnuts
Cook this with the app: pantry check, scaling, and the assistant.