Cherry Jam
From The Ocklye cookery book, 1909
Presented as published in 1909. 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
1709Calories
11 gProtein
416 gCarbs
6 gFat
Full nutrition (19 nutrients)
Calories1709 kcal
Protein11 g
Carbohydrates416 g
Fiber2.7 g
Sugars393 g
Total Fat6.4 g
Saturated Fat0 g
Cholesterol0 mg
Sodium58 mg
Potassium6.8 mg
Calcium802 mg
Iron3.1 mg
Magnesium1 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C80 mg
Water355 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 43. The excerpt below is the record exactly as published.
CHERRY JAM Ingredients Black ctferries. Sugar. Stone the cherries, weigh them, and put them into a preserving pan; add three-quarters of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.