Cherry Jam
From The Memorial Hall cook book, 1919
Recipe by Mrs. Horace L. Houpt.
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
4511Calories
9 gProtein
1148 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories4511 kcal
Protein9.4 g
Carbohydrates1148 g
Fiber0 g
Sugars1130 g
Total Fat5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium28 mg
Potassium2113 mg
Calcium139 mg
Iron1.5 mg
Magnesium119 mg
Phosphorus210 mg
Zinc0.7 mg
Copper0.7 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C94 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1337 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 51. The excerpt below is the record exactly as published.
Cherry Jam Two pounds cherries, 5 cups sugar, 2V2 cups water
Cook this with the app: pantry check, scaling, and the assistant.