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Orange Conserve
From Mary Jane's cook book, 1916
Serves 10
Presented as published in 1916. 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
183Calories
0 gProtein
47 gCarbs
0 gFat
Full nutrition (23 nutrients)
Calories183 kcal
Protein0.2 g
Carbohydrates47 g
Fiber0.4 g
Sugars47 g
Total Fat0.2 g
Sodium2.1 mg
Potassium31 mg
Calcium8.2 mg
Iron0.1 mg
Magnesium2.1 mg
Phosphorus4.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C11 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.5 mcg
Water16 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 87. The excerpt below is the record exactly as published.
ORANGE CONSERVE. Prepare as in preceding recipe, but do not add water to juice. Add nuts and raisins when the pulp is added
Cook this with the app: pantry check, scaling, and the assistant.