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Apple Jam
From The household cook book, 1902
Serves 3
Presented as published in 1902. 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
655Calories
0 gProtein
170 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories655 kcal
Protein0.4 g
Carbohydrates170 g
Fiber2 g
Sugars166 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.5 mg
Potassium139 mg
Calcium9.1 mg
Iron0.2 mg
Magnesium6.5 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A3 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)0.1 mg
Folate0 mcg
Choline5.1 mg
Caffeine0 mg
Water131 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 372. The excerpt below is the record exactly as published.
APPLE JAM — Pare, core and slice the apples; boil them till soft, add I lb. sugar for 1 lb. fruit
Cook this with the app: pantry check, scaling, and the assistant.