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Currant and Raspberry Jam
From The economical cook book, 1905
Serves 20
Presented as published in 1905. 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
1107Calories
3 gProtein
281 gCarbs
2 gFat
Full nutrition (27 nutrients)
Calories1107 kcal
Protein3.4 g
Carbohydrates281 g
Sugars247 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4 mg
Potassium608 mg
Calcium82 mg
Iron2.3 mg
Magnesium63 mg
Phosphorus108 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin C194 mg
Vitamin A9.4 mcg
Vitamin E0.8 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Water257 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 132. The excerpt below is the record exactly as published.
Currant and Raspberry Jam. Pick the currants from their stems, and for seven pints of currants put ten of raspberries and twelve pints of sifted sugar
Cook this with the app: pantry check, scaling, and the assistant.