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Cranberry Jam
From The encyclopædia of practical cookery, 1890
Serves 3
Keep jars covered to prevent spoilage.
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
652Calories
1 gProtein
169 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories652 kcal
Protein0.7 g
Carbohydrates169 g
Fiber5.4 g
Sugars157 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.9 mg
Potassium125 mg
Calcium16 mg
Iron0.4 mg
Magnesium10 mg
Phosphorus17 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A4.5 mcg
Vitamin E2 mg
Vitamin K7.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.5 mcg
Choline8.3 mg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 519. The excerpt below is the record exactly as published.
Cranberry Jam. — Take some berries, wash them well, weigh them, and allow an equal weight of sugar. Put the sugar with some water — say £ pint to lib. of berries
Cook this with the app: pantry check, scaling, and the assistant.