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Jam Pie
From Kentucky receipt book, 1903
Serves 6
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
Nutrition per serving
284Calories
1 gProtein
39 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories284 kcal
Protein1 g
Carbohydrates39 g
Fiber0.6 g
Sugars26 g
Total Fat15 g
Saturated Fat8 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0 g
Cholesterol42 mg
Sodium25 mg
Potassium79 mg
Calcium35 mg
Iron0.3 mg
Magnesium4.5 mg
Phosphorus33 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.7 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate5.9 mcg
Choline5.4 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 122. The excerpt below is the record exactly as published.
Jam Pie. One coffee cup of jam, 1 cup cream, 1 dessertspoon butter, 1 heaping teaspoon cornstarch
Cook this with the app: pantry check, scaling, and the assistant.