Jam
From Kentucky receipt book, 1903
Serves 1
Requires to be cooked tolerably stiff.
Presented as published in 1903. 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
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 191. The excerpt below is the record exactly as published.
to each pound of fruit. Jam. Jam is made with whole small fruit, or large fruit cut in small pieces. Allow % pound of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.