Plum Conserve
From The Memorial Hall cook book, 1919
Recipe by Mrs. W. S. Gilbert.
Presented as published in 1919. 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
8335Calories
26 gProtein
2156 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories8335 kcal
Protein26 g
Carbohydrates2156 g
Fiber63 g
Sugars1770 g
Total Fat12 g
Saturated Fat1.1 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.5 g
Cholesterol0 mg
Sodium150 mg
Potassium6890 mg
Calcium448 mg
Iron15 mg
Magnesium292 mg
Phosphorus634 mg
Zinc2.7 mg
Copper2.5 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C441 mg
Vitamin A291 mcg
Vitamin E4.5 mg
Vitamin K87 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)12 mg
Folate244 mcg
Choline71 mg
Caffeine0 mg
Water1967 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 51. The excerpt below is the record exactly as published.
Plum Conserve Three lb. plums, seeded, SV2 lbs. sugar, 3 oranges cut in small pieces, rejecting the seeds and the white center. One lb. of seeded raisins, one cup water, V2 pineapple, cut in small pieces
Cook this with the app: pantry check, scaling, and the assistant.