vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Imitation Jam
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for a pudding large enough for six or eight persons.
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
737Calories
7 gProtein
183 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories737 kcal
Protein7.4 g
Carbohydrates183 g
Fiber2.8 g
Sugars176 g
Total Fat5.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium210 mg
Potassium356 mg
Calcium85 mg
Iron10 mg
Magnesium38 mg
Phosphorus134 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C53 mg
Vitamin A81 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate35 mcg
Choline152 mg
Caffeine0 mg
Water189 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 760. The excerpt below is the record exactly as published.
a large fresh lemon, being careful not to take any of the white. Mince it as finely as possible, and put it with half a pint of the best treacle, the strained juice of the lemon, and a well-beaten egg
Cook this with the app: pantry check, scaling, and the assistant.