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Cherry Jam
From The household (of the Detroit free press), 1886
Serves 3
Presented as published in 1886. 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
490Calories
4 gProtein
122 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories490 kcal
Protein3.9 g
Carbohydrates122 g
Fiber7.1 g
Sugars109 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.4 mg
Potassium800 mg
Calcium73 mg
Iron1.8 mg
Magnesium40 mg
Phosphorus107 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C83 mg
Vitamin A3.3 mcg
Vitamin E0.2 mg
Vitamin K18 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate13 mcg
Choline12 mg
Caffeine0 mg
Water262 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 429. The excerpt below is the record exactly as published.
CHERRY JAM. To every pound of fruit, weighed before stoning, allow one-half pound of sugar ; to every six pounds of fruit allow one pint of red cur- rant juic
Cook this with the app: pantry check, scaling, and the assistant.