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Spiced Fruit
From Superior cook book, 1905
Serves 11
Presented as published in 1905. 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
No method was recorded for this recipe.
Nutrition per serving
642Calories
0 gProtein
165 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories642 kcal
Protein0.1 g
Carbohydrates165 g
Fiber0.5 g
Sugars165 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2.9 mg
Potassium11 mg
Calcium13 mg
Iron0.2 mg
Magnesium2 mg
Phosphorus1.8 mg
Zinc0 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.2 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 120. The excerpt below is the record exactly as published.
Spiced Fruit. Six pounds of fruit, four pounds of sugar, one cup ot vinegar, one tablespoon of cinnamon, one teaspoon of cloves, one teaspoon of alls])ic
Cook this with the app: pantry check, scaling, and the assistant.