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Plum Conserve
From Delta Gamma cook book, 1922
Serves 15
Presented as published in 1922. 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
No method was recorded for this recipe.
Nutrition per serving
761Calories
3 gProtein
167 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories761 kcal
Protein3 g
Carbohydrates167 g
Fiber2.6 g
Sugars163 g
Total Fat13 g
Saturated Fat1.1 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat3.8 g
Cholesterol0 mg
Sodium46 mg
Potassium320 mg
Calcium28 mg
Iron1.1 mg
Magnesium38 mg
Phosphorus69 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A342 mcg
Vitamin E0 mg
Vitamin K5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate22 mcg
Choline0.8 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 103. The excerpt below is the record exactly as published.
Plum Conserve 1 basket blue plums, pitted before cooking 1 pound figs, cut fine 1 cup English walnuts or pecans, broken 1 quart sugar, or more if needed Cook until thick. Blanche M. Harris (Lambda). Plum Conserve 1 basket red plums 1 pound seeded raisins 3 oranges and 1 lemon, run through the grinder 4 parts of fruit to 3 of sugar Boil until thick. Cecelia E. Otis (Lambda). Plum Conserve 1 basket of blue plums 5 or 6 muskmelons (depends on the size) juice of 2 lemons 2 cups shelled walnuts or pecans 5 pounds sugar
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