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Nut Conserve
From How we cook in Tennessee .., 1906
Serves 30
Put in glasses and seal. Serve with game or roast.
Presented as published in 1906. 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
1201Calories
15 gProtein
202 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories1201 kcal
Protein15 g
Carbohydrates202 g
Fiber11 g
Sugars177 g
Total Fat44 g
Saturated Fat3.7 g
Monounsaturated Fat12 g
Polyunsaturated Fat25 g
Omega-30 g
Cholesterol0 mg
Sodium26 mg
Potassium1201 mg
Calcium194 mg
Iron3.7 mg
Magnesium169 mg
Phosphorus380 mg
Zinc2.4 mg
Copper1.1 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A8.1 mcg
Vitamin E6.1 mg
Vitamin K3.9 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.3 mg
Folate38 mcg
Choline29 mg
Caffeine0 mg
Water118 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 16. The excerpt below is the record exactly as published.
Nut Conserve. — This is a novel and delicious conserve and should be in every storeroom. Thinly slice twelve large or- anges, add the juice and grated rind of four lemons, six pounds of raisins seeded and chopped, three pounds of English walnuts and a pound and a half of blanched chopped almonds. Dis- solve seven pounds of sugar in two pints of grape juice
Cook this with the app: pantry check, scaling, and the assistant.