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Loquat Jam
From The Landmarks club cook book, 1903
Serves 12
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
689Calories
1 gProtein
178 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories689 kcal
Protein1 g
Carbohydrates178 g
Fiber3.9 g
Sugars151 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3.8 mg
Potassium606 mg
Calcium38 mg
Iron0.7 mg
Magnesium30 mg
Phosphorus61 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin C2.3 mg
Vitamin A172 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate32 mcg
Water197 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 115. The excerpt below is the record exactly as published.
LOQUAT JAM. Remove the skin and pits of ripe pulpy loquats. To six pounds of the pulp add four pounds of white sugar
Cook this with the app: pantry check, scaling, and the assistant.