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Currant Jim-Jam
From Superior cook book, 1905
Serves 7
Mrs. Harry Hulst
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
720Calories
1 gProtein
187 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories720 kcal
Protein1.1 g
Carbohydrates187 g
Fiber2.9 g
Sugars171 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium28 mg
Potassium297 mg
Calcium38 mg
Iron0.9 mg
Magnesium13 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C87 mg
Vitamin A7.4 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate22 mcg
Choline4.3 mg
Caffeine0 mg
Water224 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 112. The excerpt below is the record exactly as published.
Currant Jim-Jam. Five (•iij)s eiirrant juice, 2 oranges (pul]) scooped out), 5 cups sugar, -J lb. seeded 1-aisins, skin of 1 orange
Cook this with the app: pantry check, scaling, and the assistant.