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Apple Jam
From Temperance cook book, 1887
Serves 1
Presented as published in 1887. 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
780Calories
3 gProtein
207 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories780 kcal
Protein3.3 g
Carbohydrates207 g
Fiber8.4 g
Sugars187 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium7.8 mg
Potassium418 mg
Calcium80 mg
Iron1.9 mg
Magnesium25 mg
Phosphorus48 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A3 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate33 mcg
Choline15 mg
Caffeine0 mg
Water267 g
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 149. The excerpt below is the record exactly as published.
APPLE JAM. When your apples are in danger of spoiling, make them into jam in the following manner: Pare and core them, chop them fine, and measure equal quantities of apples and sugar. Make a good clear syrup of sugar, and add the juice of three lemons and a few pieces of ginger root
Cook this with the app: pantry check, scaling, and the assistant.