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Apple Jam
From The new practical housekeeping, 1890
Serves 2
Presented as published in 1890. 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
797Calories
2 gProtein
209 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories797 kcal
Protein1.6 g
Carbohydrates209 g
Fiber8.5 g
Sugars195 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.3 mg
Potassium339 mg
Calcium82 mg
Iron0.7 mg
Magnesium22 mg
Phosphorus35 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C74 mg
Vitamin A6 mcg
Vitamin E0.3 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate7.9 mcg
Choline16 mg
Caffeine0 mg
Water247 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 319. The excerpt below is the record exactly as published.
Apple Jam. — Peel, core and cut apples in thin slices and put in preserving^ kettle with three-quarters pound white suear to every pound fruit ; add a few cloves, a small piece ginger and a thin rind of lemon
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