Elderberry Jam
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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
10383Calories
30 gProtein
2642 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories10383 kcal
Protein30 g
Carbohydrates2642 g
Fiber318 g
Sugars1811 g
Total Fat28 g
Saturated Fat1 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat11 g
Cholesterol0 mg
Sodium300 mg
Potassium12746 mg
Calcium1770 mg
Iron74 mg
Magnesium237 mg
Phosphorus1788 mg
Zinc5.2 mg
Copper2.9 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1633 mg
Vitamin A1361 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B610 mg
Vitamin B120 mcg
Thiamin (B1)3.2 mg
Riboflavin (B2)2.7 mg
Niacin (B3)23 mg
Folate272 mcg
Choline0 mg
Caffeine0 mg
Water4073 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 42. The excerpt below is the record exactly as published.
Ten pounds of berries, one pint of vine¬ gar. Cook thoroughly. Add four pounds of sugar, two grated nutmegs
Cook this with the app: pantry check, scaling, and the assistant.