Plum Conserve
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
Presented as published in 1915. 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
13246Calories
91 gProtein
2613 gCarbs
344 gFat
Full nutrition (34 nutrients)
Calories13246 kcal
Protein91 g
Carbohydrates2613 g
Fiber102 g
Sugars2394 g
Total Fat344 g
Saturated Fat30 g
Monounsaturated Fat180 g
Polyunsaturated Fat105 g
Omega-30.1 g
Cholesterol0 mg
Sodium252 mg
Potassium11752 mg
Calcium1178 mg
Iron31 mg
Magnesium960 mg
Phosphorus2347 mg
Zinc23 mg
Copper7.8 mg
Manganese14 mg
Vitamin D0 mcg
Vitamin C508 mg
Vitamin A303 mcg
Vitamin E5.8 mg
Vitamin K137 mcg
Vitamin B63.1 mg
Vitamin B120 mcg
Thiamin (B1)4.4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)19 mg
Folate315 mcg
Choline183 mg
Caffeine0 mg
Water1914 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 24. The excerpt below is the record exactly as published.
Plum Conserve. 1% qts. plums, meas- 3 C. oranges ured after cutting 2 lbs. raisins 8 C. sugar 1 lb. pecans
Cook this with the app: pantry check, scaling, and the assistant.