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Cranberry and Raisin Conserve
From Magnet users cook book, 1920
Serves 4
Recipe by Mrs. W. Goulds, Bronte, Ontario.
Presented as published in 1920. 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
733Calories
3 gProtein
191 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories733 kcal
Protein3 g
Carbohydrates191 g
Fiber12 g
Sugars106 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium32 mg
Potassium897 mg
Calcium41 mg
Iron2.8 mg
Magnesium38 mg
Phosphorus87 mg
Zinc0.3 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A4.3 mcg
Vitamin E1.9 mg
Vitamin K7.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate4.3 mcg
Choline7.8 mg
Caffeine0 mg
Water199 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 64. The excerpt below is the record exactly as published.
CRANBERRY AND RAISIN CONSERVE. One quart of cranberries, cups seeded raisins, 2 cups fine granulated sugar, 1 cup water
Cook this with the app: pantry check, scaling, and the assistant.