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Apple and Raspberry Jam
From Boston Cooking-School cook book, 1896
Serves 11
Presented as published in 1896. 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
727Calories
1 gProtein
187 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories727 kcal
Protein1 g
Carbohydrates187 g
Fiber1.6 g
Sugars178 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.9 mg
Potassium210 mg
Calcium19 mg
Iron0.4 mg
Magnesium18 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A2.5 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline4.2 mg
Caffeine0 mg
Water202 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 308. The excerpt below is the record exactly as published.
APPLE AND RASPBERRY JAM 6 cups chopped sour apples, pared and cored 9 cups sugar 3 cups raspberries 2 cups water
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