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Elderberry and Plum Jam
From Cassell's dictionary of cookery, 1892
Serves 24
Store in a cool dry place.
Presented as published in 1892. 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
221Calories
3 gProtein
56 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories221 kcal
Protein3.1 g
Carbohydrates56 g
Fiber14 g
Sugars31 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium7.3 mg
Potassium782 mg
Calcium91 mg
Iron2.3 mg
Magnesium30 mg
Phosphorus89 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A81 mcg
Vitamin E0.8 mg
Vitamin K19 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate24 mcg
Choline7.9 mg
Caffeine0 mg
Water359 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1247. The excerpt below is the record exactly as published.
a gallon of ripe elderberries. Strip them from their stems, put them into a deep earthen jar, place this in a saucepan of water, and keep it boiling until the juice flows freely. Press the juice through a strainer, put it into a pre- serving-pan with two gallons of dry ripe plums (mussel plums arc the most suitable for the purpose), a quarter of an ounce of powdei-ed cinnamon, a quarter of an ounce of powdered cloves, and six inches of thin lemon-rind
Cook this with the app: pantry check, scaling, and the assistant.