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Cranberry Conserve
From Mary Jane's cook book, 1916
Serves 10
Presented as published in 1916. 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
614Calories
8 gProtein
114 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories614 kcal
Protein7.9 g
Carbohydrates114 g
Fiber5.3 g
Sugars94 g
Total Fat16 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.4 mg
Potassium465 mg
Calcium56 mg
Iron1.6 mg
Magnesium47 mg
Phosphorus193 mg
Zinc0.9 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A1.7 mcg
Vitamin E0.7 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate5.3 mcg
Choline3.1 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 88. The excerpt below is the record exactly as published.
CRANBERRY CONSERVE. Cranberries, 1 quart. Seeded raisins, 1-3 cup. Orange, 1. Nut meats, 1 heaping cup. Sugar, 41/*? cups.
Cook this with the app: pantry check, scaling, and the assistant.