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Blackberry Jam
From The economical cook book, 1905
Serves 2
Presented as published in 1905. 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
3 gProtein
169 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories655 kcal
Protein3.5 g
Carbohydrates169 g
Fiber12 g
Sugars185 g
Total Fat0.5 g
Sodium5.2 mg
Potassium382 mg
Calcium37 mg
Iron0.6 mg
Magnesium47 mg
Phosphorus46 mg
Zinc0.4 mg
Copper0.3 mg
Manganese2 mg
Vitamin C35 mg
Water196 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 132. The excerpt below is the record exactly as published.
Blackberry Jam. Procure ripe blackberries, weigh them, and allow three-quar- ters of a pound of sugar for every pound of fruit
Cook this with the app: pantry check, scaling, and the assistant.