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Mixed Preserves
From Harper's cook book encyclopædia, 1902
Serves 12
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
70Calories
0 gProtein
18 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories70 kcal
Protein0.1 g
Carbohydrates18 g
Fiber0 g
Sugars5.8 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium49 mg
Potassium44 mg
Calcium8 mg
Iron0.1 mg
Magnesium2.7 mg
Phosphorus4.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C74 mg
Vitamin A236 mcg
Vitamin E3.7 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline12 mg
Caffeine0 mg
Water249 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 329. The excerpt below is the record exactly as published.
Mixed Preserves PRESERVES, ETC. Peach Conserves pound of fruit allow 2/4 lbs. of white sugar and three pints of water. Boil the syrup fifteen minutes, put the fruit in, cook five minutes, remove, put into jars ; let the syrup cook fifteen minutes longer. They will keep any number of years. Mixed Preserves. — Take equal quantities of peaches, apples, pears, and quinces that have been pared, cored, and quartered, or, what is bet- ter, cut fine. To every 6 lbs. of fruit allow one pint of water. Let them cook thoroughly, but not burn. Take out and mash well together. Clean the kettle and put them back with half or three-quarters their weight in sug
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Cook this with the app: pantry check, scaling, and the assistant.