Plum Conserve
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
4778Calories
83 gProtein
437 gCarbs
318 gFat
Full nutrition (34 nutrients)
Calories4778 kcal
Protein83 g
Carbohydrates437 g
Fiber47 g
Sugars320 g
Total Fat318 g
Saturated Fat28 g
Monounsaturated Fat44 g
Polyunsaturated Fat224 g
Omega-30.1 g
Cholesterol0 mg
Sodium118 mg
Potassium5675 mg
Calcium696 mg
Iron19 mg
Magnesium824 mg
Phosphorus2139 mg
Zinc14 mg
Copper6.9 mg
Manganese15 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A41 mcg
Vitamin E1.2 mg
Vitamin K39 mcg
Vitamin B63.9 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)10 mg
Folate35 mcg
Choline55 mg
Caffeine0 mg
Water294 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 21. The excerpt below is the record exactly as published.
Plum Conserve Ingredients : 3 Ibs. pitted plums i lb. walnuts 1 lb. raisins 3 oranges 3 Ibs. sugar
Cook this with the app: pantry check, scaling, and the assistant.