Apple Jam
From The Common sense recipe book, 1898
Presented as published in 1898. 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
1210Calories
2 gProtein
317 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1210 kcal
Protein2.4 g
Carbohydrates317 g
Fiber12 g
Sugars293 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium25 mg
Potassium817 mg
Calcium47 mg
Iron0.7 mg
Magnesium37 mg
Phosphorus100 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A18 mcg
Vitamin E0.5 mg
Vitamin K5.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate0.1 mcg
Choline31 mg
Caffeine0 mg
Water780 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 58. The excerpt below is the record exactly as published.
APPLE JAM. Boil good cooking apples until very soft, paring and coring them, of course. Rub through a sieve, and to four cups of the pulp add one cup of sugar, and cook to a stiff jam, stirrinz constantly. On removing from the stove add one scant half tea- spoonful of cinnam
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