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Cherry Conserve
From The Rural cook book, 1907
Serves 15
Presented as published in 1907. 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
700Calories
7 gProtein
127 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories700 kcal
Protein7.1 g
Carbohydrates127 g
Fiber6 g
Sugars112 g
Total Fat22 g
Saturated Fat1.9 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat15 g
Omega-30 g
Cholesterol0 mg
Sodium17 mg
Potassium636 mg
Calcium79 mg
Iron2.6 mg
Magnesium73 mg
Phosphorus176 mg
Zinc1.1 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A2.6 mcg
Vitamin E0.1 mg
Vitamin K18 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate8.7 mcg
Choline5.4 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 94. The excerpt below is the record exactly as published.
Cherry Conserve. — Five quarts cherries (sour), one pound raisins (seeded and cut) ; two oranges (pulp cut in pieces, also yellow of skin) ; one pound English walnuts (chopped) ; 2'/i pounds sugar
Cook this with the app: pantry check, scaling, and the assistant.