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Blackberry Jam
From The Hotel St. Francis cook book, 1919
Serves 20
Presented as published in 1919. 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
656Calories
3 gProtein
170 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories656 kcal
Protein2.9 g
Carbohydrates170 g
Fiber11 g
Sugars180 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.1 mg
Potassium364 mg
Calcium33 mg
Iron0.6 mg
Magnesium40 mg
Phosphorus42 mg
Zinc0.4 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A1.4 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.7 mcg
Choline2.3 mg
Caffeine0 mg
Water214 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 105. The excerpt below is the record exactly as published.
Blackberry jam. Four quarts of blackberries, two quarts of nice cooked apples, four quarts of cane sugar
Cook this with the app: pantry check, scaling, and the assistant.