Cherry Jam
From The Dudley book of cookery and household recipes, 1909
Morellas are the best cherries to use.
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
5147Calories
57 gProtein
1221 gCarbs
12 gFat
Full nutrition (17 nutrients)
Calories5147 kcal
Protein57 g
Carbohydrates1221 g
Sugars1096 g
Total Fat12 g
Sodium3.4 mg
Potassium12526 mg
Calcium673 mg
Iron5.9 mg
Magnesium660 mg
Phosphorus1263 mg
Zinc3.6 mg
Copper3.8 mg
Manganese4 mg
Vitamin C566 mg
Vitamin B62.7 mg
Water4474 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 69. The excerpt below is the record exactly as published.
CHERRY JAM STONE twelve pounds of cherries — Morellas are the best — and make a good syrup, allowing three-quarters of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.