Cranberry Conserve
From The Chapel Hill cook book, 1935
Gooseberries may be used instead of cranberries.
Presented as published in 1935. 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
2620Calories
17 gProtein
656 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories2620 kcal
Protein17 g
Carbohydrates656 g
Fiber14 g
Sugars630 g
Total Fat5 g
Saturated Fat0.7 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.5 g
Cholesterol42 mg
Sodium62 mg
Potassium735 mg
Calcium110 mg
Iron4 mg
Magnesium53 mg
Phosphorus209 mg
Zinc2.7 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C146 mg
Vitamin A8.5 mcg
Vitamin E3.9 mg
Vitamin K14 mcg
Vitamin B60.7 mg
Vitamin B124.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.7 mg
Folate56 mcg
Choline16 mg
Caffeine0 mg
Water449 g
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 19. The excerpt below is the record exactly as published.
CRANBERRY CONSERVE 2 cups cranberries % cup English walnut 3 cups sugar meats, cut coarse 1 large orange
Cook this with the app: pantry check, scaling, and the assistant.