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Plum Conserve
From Mary Jane's cook book, 1916
Serves 13
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
760Calories
7 gProtein
133 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories760 kcal
Protein6.7 g
Carbohydrates133 g
Fiber5 g
Sugars126 g
Total Fat25 g
Saturated Fat2.1 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat17 g
Cholesterol0 mg
Sodium2.3 mg
Potassium499 mg
Calcium50 mg
Iron1.2 mg
Magnesium66 mg
Phosphorus164 mg
Zinc1.2 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A35 mcg
Vitamin E0.5 mg
Vitamin K14 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate14 mcg
Choline3.9 mg
Caffeine0 mg
Water194 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 88. The excerpt below is the record exactly as published.
PLUM CONSERVE. Plums, 3 quarts. English walnuts, 1 pound. Sugar, 3 pounds. Raisins, y2 pound. Orange, 1.
Cook this with the app: pantry check, scaling, and the assistant.