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Bam Berries
From The New century cook book, 1899
Serves 4
Recipe attributed to Mrs. J. R. Woodbridge.
Presented as published in 1899. 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
757Calories
8 gProtein
175 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories757 kcal
Protein7.7 g
Carbohydrates175 g
Fiber10 g
Sugars130 g
Total Fat11 g
Saturated Fat2.3 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat4.6 g
Omega-30.5 g
Cholesterol0 mg
Sodium279 mg
Potassium1090 mg
Calcium146 mg
Iron4.3 mg
Magnesium59 mg
Phosphorus212 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C82 mg
Vitamin A1.5 mcg
Vitamin E1.3 mg
Vitamin K25 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate53 mcg
Choline23 mg
Caffeine0 mg
Water153 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The New century cook book (1899), page 112. The excerpt below is the record exactly as published.
Bam Berries. Six lemons, one pound raisins chopped fine, grate lemon, squeeze juice, one cup sugar to a lemon, cake crumbs or rolled crackers to form a paste; rich pastry, rolled thin, cut with lard pail cover
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