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Plum Conserve
From The Cook County cook book, 1912
Serves 14
Recipe by Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.
Presented as published in 1912. 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
669Calories
4 gProtein
173 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories669 kcal
Protein3.8 g
Carbohydrates173 g
Fiber6.6 g
Sugars160 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium18 mg
Potassium841 mg
Calcium73 mg
Iron1.6 mg
Magnesium41 mg
Phosphorus98 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A33 mcg
Vitamin E0.6 mg
Vitamin K13 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate28 mcg
Choline15 mg
Caffeine0 mg
Water202 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 342. The excerpt below is the record exactly as published.
PLUM CONSERVE.— 5 lbs. of plums, after being stoned, 3 lbs. sugar, 4 oranges, 1 lemon, 2 lbs. raisins
Cook this with the app: pantry check, scaling, and the assistant.