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Cherry Conserve
From Delta Gamma cook book, 1922
Serves 16
Presented as published in 1922. 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
851Calories
5 gProtein
169 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories851 kcal
Protein5 g
Carbohydrates169 g
Fiber3.3 g
Sugars162 g
Total Fat20 g
Saturated Fat1.7 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat14 g
Cholesterol0 mg
Sodium5.4 mg
Potassium281 mg
Calcium43 mg
Iron1.4 mg
Magnesium54 mg
Phosphorus121 mg
Zinc0.9 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A1.7 mcg
Vitamin E0 mg
Vitamin K7.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate10 mcg
Choline3.1 mg
Caffeine0 mg
Water123 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 101. The excerpt below is the record exactly as published.
Cherry Conserve Use pie cherries. To two quarts seeded cherries, add juice and thin yellow grated rind of four oranges, and add four pounds granu- lated sugar. Cook until thick and just before taking from the fire, add one-half pound of English walnut meats, broken. Leonora Mann (Lambda). 245 246 DELTA GAMMA COOK BOOK Cherry Conserve 2 quarts pitted cherries 1 quart shredded pineapple 3 quarts sugar 1 pound walnuts
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