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Nursery Preserve
From Modern cookery, in all its branches, 1884
Serves 11
A pound and a half of gooseberries may be substituted for the cherries.
Presented as published in 1884. 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
621Calories
2 gProtein
159 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories621 kcal
Protein2.4 g
Carbohydrates159 g
Fiber5.3 g
Sugars145 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.6 mg
Potassium439 mg
Calcium52 mg
Iron1.6 mg
Magnesium28 mg
Phosphorus71 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C65 mg
Vitamin A2.5 mcg
Vitamin E0.1 mg
Vitamin K14 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate9.9 mcg
Choline9.4 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 446. The excerpt below is the record exactly as published.
NURSERY PRESERVE. Take the stones from a couple of pounds of Kentish cherries, and boil them twenty minutes ; then add to them a pound and a half of raspberries, and an equal quantity of red and of white currants, all weighed after they have been cleared from their stems. Boil these together quickly for twenty minutes ; mix with them three pounds and a quarter of common sugar
Cook this with the app: pantry check, scaling, and the assistant.