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Jam Syrup
From The farm cook & rule book, 1923
Serves 4
Presented as published in 1923. 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
56Calories
0 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories56 kcal
Protein0.1 g
Carbohydrates14 g
Fiber0.2 g
Sugars9.7 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.4 mg
Potassium15 mg
Calcium4 mg
Iron0.1 mg
Magnesium0.8 mg
Phosphorus3.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.2 mcg
Choline2 mg
Caffeine0 mg
Water6.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 30. The excerpt below is the record exactly as published.
Jam Syrup To the sugar syrup recipe add 4 tablespoonfuls of strawberry, raspberry, blackberry, grape, plum or any other fruit jam.
Cook this with the app: pantry check, scaling, and the assistant.