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Fruit Melange, A
From Harper's cook book encyclopædia, 1902
Serves 5
No cooking is required.
Presented as published in 1902. 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
583Calories
4 gProtein
143 gCarbs
2 gFat
Full nutrition (29 nutrients)
Calories583 kcal
Protein3.8 g
Carbohydrates143 g
Fiber3.9 g
Sugars125 g
Total Fat1.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium1.8 mg
Potassium891 mg
Calcium77 mg
Iron1 mg
Magnesium54 mg
Phosphorus108 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin C152 mg
Vitamin A14 mcg
Vitamin E0.3 mg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate5.4 mcg
Water394 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 326. The excerpt below is the record exactly as published.
Fruit Melange, A. — The juicy fruits of summer are preserved for winter use in many ways. Simplest of all, inasmuch as no cooking is re- quired, is the fruit melange. As the name indicates, it is merely a com- mingling of all fruits, preserved in the same receptacle at odd times and in the order of their ripening. The fruits selected must be sound ; ber- ries are hulled, cherries, plums, and peaches stoned, and the peaches peel- ed and quartered. A pound of granu- lated sugar is allowed for each pound of prepared fruit. Begin by putting 2 lbs. of strawberries in the bottom of a broad stone jar, add i lb. of goose- berries (unless the seeds are objec- tionable) and 2 lbs. of cherries
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Cook this with the app: pantry check, scaling, and the assistant.