Amber Jam

Name: Amber Jam
Ingredients: To every 1 lb. of carrots allow 1 lb. crushed sugar; i lb. crushed sugar; Grated rind of 1 lemon; The strained juice of 2 lemons; 6 chopped bitter almonds

From The St. Mungo cookery book, 1904

Presented as published in 1904. 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

3022Calories

44 gProtein

567 gCarbs

88 gFat

Full nutrition (34 nutrients)

Calories3022 kcal

Protein44 g

Carbohydrates567 g

Fiber50 g

Sugars491 g

Total Fat88 g

Saturated Fat6.7 g

Monounsaturated Fat54 g

Polyunsaturated Fat22 g

Omega-30 g

Cholesterol0 mg

Sodium329 mg

Potassium3143 mg

Calcium798 mg

Iron9.9 mg

Magnesium546 mg

Phosphorus1021 mg

Zinc6.8 mg

Copper2.2 mg

Manganese4.4 mg

Vitamin D0 mcg

Vitamin C262 mg

Vitamin A3792 mcg

Vitamin E47 mg

Vitamin K60 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2.3 mg

Niacin (B3)11 mg

Folate196 mcg

Choline147 mg

Caffeine0 mg

Water668 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 68. The excerpt below is the record exactly as published.

AMBER JAM. To every i lb. of carrots allow i lb. crushed sugar, Grated rind of i lemon. The strained juice of 2 lemons. 6 chopped bitter almonds

Cook this with the app: pantry check, scaling, and the assistant.