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Plum Conserve
From The farm cook & rule book, 1923
Serves 17
Presented as published in 1923. 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
730Calories
3 gProtein
181 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories730 kcal
Protein3.5 g
Carbohydrates181 g
Fiber3.6 g
Sugars171 g
Total Fat3.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium15 mg
Potassium523 mg
Calcium55 mg
Iron1.3 mg
Magnesium30 mg
Phosphorus92 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A3.5 mcg
Vitamin E0.1 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate12 mcg
Choline8.6 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 17 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 41. The excerpt below is the record exactly as published.
Plum Conserve 5 pounds fruit 2 pounds raisins 5 pounds sugar % cupful nut meats 3 oranges
Cook this with the app: pantry check, scaling, and the assistant.