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Plum Conserve
From The Portland Woman's Exchange Cook Book, 1913
Serves 24
Recipe by Mrs. James K. Armsby.
Presented as published in 1913. 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
1117Calories
10 gProtein
223 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories1117 kcal
Protein9.5 g
Carbohydrates223 g
Fiber12 g
Sugars127 g
Total Fat28 g
Saturated Fat2.5 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat19 g
Cholesterol0 mg
Sodium33 mg
Potassium1342 mg
Calcium87 mg
Iron4.1 mg
Magnesium100 mg
Phosphorus247 mg
Zinc1.4 mg
Copper0.9 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A23 mcg
Vitamin E0.4 mg
Vitamin K7.9 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate19 mcg
Choline5.1 mg
Caffeine0 mg
Water152 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 85. The excerpt below is the record exactly as published.
Plum Conserve. 6 lbs. damson plums (pitted). 6 lbs. sugar. 6 lbs. seeded raisins. 2 lbs. English walnuts (chopped) . Juice of 4 oranges, rind of 1. Juice and rind of 2 lemons
Cook this with the app: pantry check, scaling, and the assistant.