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Jim Jam
From The New century cook book, 1899
Serves 20
Mrs. J. Morton.
Presented as published in 1899. 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
739Calories
2 gProtein
191 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories739 kcal
Protein1.7 g
Carbohydrates191 g
Fiber5.7 g
Sugars151 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium538 mg
Calcium38 mg
Iron1.5 mg
Magnesium23 mg
Phosphorus53 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A4.8 mcg
Vitamin E0.1 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate6.9 mcg
Choline6.3 mg
Caffeine0 mg
Water164 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The New century cook book (1899), page 45. The excerpt below is the record exactly as published.
Jim Jam. Six pounds crab apples (not peeled) cored and cut into dice; one pint vinegar; two pounds seeded raisins; two oranges, chop peel very fine; six pounds sugar; one and one-half tablespoons cinnamon; one tablespoon cloves
Cook this with the app: pantry check, scaling, and the assistant.