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Plum Conserve
From The Monmouth Baptist ladies' cook book, 1907
Serves 16
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
784Calories
5 gProtein
165 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories784 kcal
Protein5.5 g
Carbohydrates165 g
Fiber5 g
Sugars155 g
Total Fat16 g
Saturated Fat1.4 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium631 mg
Calcium55 mg
Iron1.5 mg
Magnesium56 mg
Phosphorus142 mg
Zinc0.9 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A24 mcg
Vitamin E0.4 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate9.2 mcg
Choline7.4 mg
Caffeine0 mg
Water131 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 124. The excerpt below is the record exactly as published.
PLUM CONSERVE. Mrs. Georgia Bell, Lincoln, Neb. Five pounds of blue California plums, cut in pieces, but not skinned, four pounds of sugar, one and one- half pounds of raisins, three-fourths pounds English walnuts, four oranges, using yellow rinds and pulp
Cook this with the app: pantry check, scaling, and the assistant.