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Cherry Jam No. 2 (With Currant Juice)
From Fruit recipes, 1907
Serves 6
Presented as published in 1907. 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
415Calories
7 gProtein
97 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories415 kcal
Protein6.8 g
Carbohydrates97 g
Sugars63 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium3 mg
Potassium1530 mg
Calcium139 mg
Iron2.8 mg
Magnesium91 mg
Phosphorus194 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin C321 mg
Vitamin A18 mcg
Vitamin E1.5 mg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Water497 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 37. The excerpt below is the record exactly as published.
CHERRY JAM No. 2 (With Currant Juice) To six pounds of cherries (after stoning) allow two pounds of currants
Cook this with the app: pantry check, scaling, and the assistant.