vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Apple Jam

Name: Apple Jam
Yield: 3 servings
Ingredients: Peel, core and chop tart apples.; For each pound of apples allow a pound of brown sugar.; for every two pounds apple the grated rind of a lemon.; Add a few pieces of ginger.

From The Worcester domestic science school's one year course laboratory cook book, 1914

Serves 3

Presented as published in 1914. 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

657Calories

1 gProtein

171 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories657 kcal

Protein1 g

Carbohydrates171 g

Fiber2.9 g

Sugars163 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium43 mg

Potassium383 mg

Calcium142 mg

Iron1.4 mg

Magnesium22 mg

Phosphorus28 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C24 mg

Vitamin A3.4 mcg

Vitamin E0.1 mg

Vitamin K0.9 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate5.2 mcg

Choline10 mg

Caffeine0 mg

Water163 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 11. The excerpt below is the record exactly as published.

APPLE JAM. Peel, core and chop tart apples. For each pound of apples allow a pound of brown sugar. Make a syrup of the sugar with water to dissolve, add the apples and for every two pounds apple the grated rind of a lemon. Add a few pieces of ginger.

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