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Date Jam
From The national course in home economics, 1917
Serves 3
Recipe by Pearl Weeks.
Presented as published in 1917. 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
717Calories
4 gProtein
189 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories717 kcal
Protein3.7 g
Carbohydrates189 g
Fiber12 g
Sugars171 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.1 mg
Potassium994 mg
Calcium62 mg
Iron1.6 mg
Magnesium66 mg
Phosphorus94 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate29 mcg
Choline9.5 mg
Caffeine0 mg
Water110 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 254. The excerpt below is the record exactly as published.
DATE JAH. To every pound of dates, use one-half the quantity of sugar and one cupful of water
Cook this with the app: pantry check, scaling, and the assistant.