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Plum Conserve
From The Rural cook book, 1907
Serves 16
Cherries or currants can be used instead of plums.
Presented as published in 1907. 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
782Calories
3 gProtein
203 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories782 kcal
Protein2.9 g
Carbohydrates203 g
Fiber4.7 g
Sugars193 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium654 mg
Calcium47 mg
Iron1.4 mg
Magnesium31 mg
Phosphorus79 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A24 mcg
Vitamin E0.5 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate10 mcg
Choline9.3 mg
Caffeine0 mg
Water138 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 102. The excerpt below is the record exactly as published.
Plum Conserve. — Five pounds plums, peeTed and pitted; five pounds sugar ; cook plums 20 minutes before adding sugar. Put in sugar and boil a little, then add two pounds setded raisins (cut into small pieces), grated rind of four oranges and the pulp chipped
Cook this with the app: pantry check, scaling, and the assistant.