vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Plum Conserve
From Delta Gamma cook book, 1922
Serves 3
Presented as published in 1922. 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
631Calories
6 gProtein
165 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories631 kcal
Protein5.5 g
Carbohydrates165 g
Fiber15 g
Sugars42 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium43 mg
Potassium1582 mg
Calcium115 mg
Iron4.1 mg
Magnesium64 mg
Phosphorus139 mg
Zinc0.4 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C104 mg
Vitamin A21 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate59 mcg
Choline15 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 103. The excerpt below is the record exactly as published.
Plum Conserve 1 basket blue plums, pitted before cooking 1 pound figs, cut fine 1 cup English walnuts or pecans, broken 1 quart sugar, or more if needed Cook until thick. Blanche M. Harris (Lambda). Plum Conserve 1 basket red plums 1 pound seeded raisins 3 oranges and 1 lemon, run through the grinder 4 parts of fruit to 3 of sugar
Cook this with the app: pantry check, scaling, and the assistant.