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Plum Conserve Penn. Dutch

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.129
Energy (kCal)4111.025
Carbohydrates (g)793.4062
Total fats (g)111.154
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash oranges, remove seeds and grind. | 2. Pit the plums and cut in quarters. | 3. Combine the oranges and plums and add the sugar and raisins. | 4. Simmer about 1-1/2 hours. | 5. Add the walnuts and cook about 45 minutes longer. | 6. Pour into sterilized jars and seal. | 7. Source: Pennsylvania Dutch Cook Book- Fine Old Recipes, Culinary Arts Press, 1936. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plum 3 227.7 56.528999999999996 3.465 1.386
    sugar 3 2417.94 604.788 0.0 0.0
    raisin 1 498.3 131.208 5.5935 0.759
    walnut 1/2 chopped 963.56 0.0 0.0 109.0
    orange 2 3.525 0.8812 0.0705 0.009000000000000001

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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