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
6423Calories
81 gProtein
854 gCarbs
336 gFat
Full nutrition (34 nutrients)
Calories6423 kcal
Protein81 g
Carbohydrates854 g
Fiber82 g
Sugars654 g
Total Fat336 g
Saturated Fat30 g
Monounsaturated Fat179 g
Polyunsaturated Fat105 g
Omega-30.1 g
Cholesterol0 mg
Sodium236 mg
Potassium9548 mg
Calcium1034 mg
Iron28 mg
Magnesium856 mg
Phosphorus2131 mg
Zinc22 mg
Copper6.9 mg
Manganese13 mg
Vitamin D0 mcg
Vitamin C320 mg
Vitamin A80 mcg
Vitamin E2.4 mg
Vitamin K58 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)13 mg
Folate213 mcg
Choline148 mg
Caffeine0 mg
Water726 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.