Mixed Fruit Preserves

Name: Mixed Fruit Preserves
Ingredients: five pounds of black cherries, weighed after stoning; five pounds gooseberries; one-half box of red currants, using only the juice; one and one-half large boxes strawberries; To every pound of fruit take three-fourths pound of sugar

From Council cook book, 1908

Presented as published in 1908. 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

4313Calories

73 gProtein

960 gCarbs

41 gFat

Full nutrition (29 nutrients)

Calories4313 kcal

Protein73 g

Carbohydrates960 g

Fiber111 g

Sugars608 g

Total Fat41 g

Saturated Fat0.9 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat7.2 g

Cholesterol0 mg

Sodium298 mg

Potassium4541 mg

Calcium4567 mg

Iron22 mg

Magnesium231 mg

Phosphorus619 mg

Zinc2.8 mg

Copper1.6 mg

Manganese3.4 mg

Vitamin C1043 mg

Vitamin A340 mcg

Vitamin E8.4 mg

Vitamin B61.8 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.7 mg

Niacin (B3)6.8 mg

Folate136 mcg

Water3792 g

As published

This recipe was extracted from Council cook book (1908), page 56. The excerpt below is the record exactly as published.

Mixed Fruit Preserves. Five pounds of black cherries, weighed after stoning; five pounds gooseberries; one-half box of red currants, using only the juice ; one and one-half large boxes strawberries. To .every pound of fruit take three-fourths pound of suga

Cook this with the app: pantry check, scaling, and the assistant.