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Cherry Conserve
From The Institute cook book, 1913
Serves 9
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
694Calories
3 gProtein
177 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories694 kcal
Protein2.8 g
Carbohydrates177 g
Fiber3.2 g
Sugars152 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.3 mg
Potassium667 mg
Calcium51 mg
Iron0.9 mg
Magnesium32 mg
Phosphorus62 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A6.6 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate19 mcg
Choline5 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 141. The excerpt below is the record exactly as published.
CHERRY CONSERVE 31^ pounds cherries 14 pound seeded raisins 21/2 pounds sugar 3 oranges
Cook this with the app: pantry check, scaling, and the assistant.