Jim Jam
From The Federation cook book, 1910
Recipe by Miss Florence P. Weimer, Pasadena.
Presented as published in 1910. 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
5981Calories
74 gProtein
1485 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories5981 kcal
Protein74 g
Carbohydrates1485 g
Fiber84 g
Sugars1150 g
Total Fat25 g
Saturated Fat1.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat5.1 g
Omega-30.1 g
Cholesterol0 mg
Sodium237 mg
Potassium21691 mg
Calcium2469 mg
Iron34 mg
Magnesium1798 mg
Phosphorus2117 mg
Zinc21 mg
Copper5.1 mg
Manganese49 mg
Vitamin D0 mcg
Vitamin C2467 mg
Vitamin A351 mcg
Vitamin E18 mg
Vitamin K165 mcg
Vitamin B65.1 mg
Vitamin B120 mcg
Thiamin (B1)5.2 mg
Riboflavin (B2)5.2 mg
Niacin (B3)54 mg
Folate858 mcg
Choline297 mg
Caffeine0 mg
Water3617 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 28. The excerpt below is the record exactly as published.
Jim Jam 1 quart raspberry juice 1 quart Logansberry juice 1 Ib. box of currants 1 quart blackberry juice 1 Ib. box of raisins 1 doz. oranges and peel cut in little dice One cup sugar for every cup of juice
Cook this with the app: pantry check, scaling, and the assistant.