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Date Jam
From Fruit recipes, 1907
Serves 3
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
717Calories
4 gProtein
189 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories717 kcal
Protein3.7 g
Carbohydrates189 g
Fiber12 g
Sugars171 g
Total Fat2.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol3.5 mg
Sodium6.3 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 Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 115. The excerpt below is the record exactly as published.
DATE JAM Jam may be made from dates by cooking in the pro- portion of one pound of stoned fruit to one cup of water and a half-pound of sugar—the sugar to be added after the fruit has simmered about eight minutes. Add with the sugar a teaspoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.