vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
French Jam
From Buckeye cookery, 1892
Serves 20
Recipe attributed to Mrs. S. C.
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
779Calories
2 gProtein
194 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories779 kcal
Protein1.7 g
Carbohydrates194 g
Fiber3.8 g
Sugars139 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium88 mg
Potassium366 mg
Calcium65 mg
Iron1.7 mg
Magnesium18 mg
Phosphorus71 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate29 mcg
Choline29 mg
Caffeine0 mg
Water82 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 104. The excerpt below is the record exactly as published.
FRENCH Jam. Phe cadinon of one pound of raisins to each gallon of aus
Cook this with the app: pantry check, scaling, and the assistant.