Orange Conserve
From Dr. Fenner's peoples remedies for the family cook book, 1903
Recipe by Mrs. Morgan.
Presented as published in 1903. 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
21109Calories
60 gProtein
5470 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories21109 kcal
Protein60 g
Carbohydrates5470 g
Fiber119 g
Sugars5254 g
Total Fat19 g
Saturated Fat1.3 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium547 mg
Potassium13040 mg
Calcium1899 mg
Iron25 mg
Magnesium663 mg
Phosphorus1343 mg
Zinc5.9 mg
Copper4.2 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C2352 mg
Vitamin A381 mcg
Vitamin E6.9 mg
Vitamin K32 mcg
Vitamin B63.5 mg
Vitamin B120 mcg
Thiamin (B1)3.8 mg
Riboflavin (B2)2.4 mg
Niacin (B3)16 mg
Folate1017 mcg
Choline373 mg
Caffeine0 mg
Water5112 g
As published
This recipe was extracted from Dr. Fenner's peoples remedies for the family cook book (1903) by M. M. Fenner, page 24. The excerpt below is the record exactly as published.
Orange Conserve. _ _ §pints currant juice, 1% doz. oranges, 9 pounds sugar; 2 pounds of choice rasins
Cook this with the app: pantry check, scaling, and the assistant.