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Cherry Jam
From The new practical housekeeping, 1890
Serves 13
Crack some stones and add kernels for flavor.
Presented as published in 1890. 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
703Calories
2 gProtein
178 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories703 kcal
Protein2.2 g
Carbohydrates178 g
Fiber0 g
Sugars173 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.6 mg
Potassium490 mg
Calcium27 mg
Iron0.3 mg
Magnesium26 mg
Phosphorus49 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water205 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 320. The excerpt below is the record exactly as published.
Cherry Jam, — Stem and wash cherries and boil till soft in very little water ; put through colander io remove stones, then return to fire, sweeten to taste^ boil thick as other^ jams and put up samew To make a very nice J am, take six pounds cherries weighed before stoning, stone and boil in their juice until nearly dry ; then add four pounds sugar and pint currant juice
Cook this with the app: pantry check, scaling, and the assistant.