Plum Conserve
From A textbook of domestic science for high schools, 1913
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
430Calories
8 gProtein
110 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories430 kcal
Protein8.4 g
Carbohydrates110 g
Fiber20 g
Sugars85 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium2 mg
Potassium1618 mg
Calcium261 mg
Iron1.7 mg
Magnesium84 mg
Phosphorus143 mg
Zinc0.8 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C371 mg
Vitamin A115 mcg
Vitamin E2 mg
Vitamin K20 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3 mg
Folate189 mcg
Choline57 mg
Caffeine0 mg
Water837 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 26. The excerpt below is the record exactly as published.
Plum Conserve 4 qt. plums 3 oranges and 1 lemon chopped 1£ Ib. sugar 1 Ib. raisins £ Ib. nuts coarsely chopped
Cook this with the app: pantry check, scaling, and the assistant.