vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apples and Strawberry Jam
From Miss Cameron's cookery book, 1898
Serves 4
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
10Calories
0 gProtein
1 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories9.6 kcal
Protein0.4 g
Carbohydrates0.8 g
Fiber0 g
Sugars0.8 g
Total Fat0.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol6.2 mg
Sodium3.9 mg
Potassium11 mg
Calcium7.9 mg
Iron0 mg
Magnesium0.8 mg
Phosphorus8.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A5.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.7 mcg
Choline0.2 mg
Caffeine0 mg
Water5.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 63. The excerpt below is the record exactly as published.
Apples and Strawberry Jam. Take some large apples, wash and core them without peel- ing them. Fill the hollow centre of each with strawberry jam, place them on a buttered baking-sheet, and bake in the oven till soft. Put a tea spoonful of whipped cream on the top of each apple, and send to table with custard to pour round the apples
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