Fruit Jam
From The junior cook book, 1920
This recipe should make about 15 glasses. Ideal for springtime.
Presented as published in 1920. 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
1233Calories
5 gProtein
323 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1233 kcal
Protein4.7 g
Carbohydrates323 g
Fiber16 g
Sugars291 g
Total Fat2.1 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium20 mg
Potassium1089 mg
Calcium141 mg
Iron1.8 mg
Magnesium57 mg
Phosphorus137 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C188 mg
Vitamin A15 mcg
Vitamin E0.5 mg
Vitamin K4.3 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.5 mg
Folate56 mcg
Choline30 mg
Caffeine0 mg
Water869 g
As published
This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 20. The excerpt below is the record exactly as published.
the pineapple, core and take out eyes. If the orange is a kind that has much ''white" to the rind, peel off half the rind. Cut the orange and lemon into 8 pieces each. Peel, quarter and core the apples. Put all fruit thru a coarse grinder. Mix fruit and any juice that has escaped, and measure. Take an equal amount of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.