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Apple Jam

Name: Apple Jam
Yield: 4 servings
Ingredients: 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.

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

Serves 4

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

596Calories

1 gProtein

155 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories596 kcal

Protein1.1 g

Carbohydrates155 g

Fiber4.6 g

Sugars144 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium32 mg

Potassium463 mg

Calcium113 mg

Iron1.1 mg

Magnesium24 mg

Phosphorus43 mg

Zinc0.2 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C15 mg

Vitamin A6.9 mcg

Vitamin E0.2 mg

Vitamin K2.1 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate1.6 mcg

Choline14 mg

Caffeine0 mg

Water302 g

Estimated from matched ingredients across 4 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 12. 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.

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