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Mulberry Jam
From The encyclopaedia of practical cookery, 1892
Serves 12
Purple or white Mulberries can be used.
Presented as published in 1892. 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
600Calories
1 gProtein
155 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories600 kcal
Protein0.6 g
Carbohydrates155 g
Fiber0.8 g
Sugars154 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.4 mg
Potassium82 mg
Calcium17 mg
Iron0.8 mg
Magnesium7.6 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A0.4 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.7 mcg
Choline4.9 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 557. The excerpt below is the record exactly as published.
Mulberry Jam. — (1) Carefully pick over the Mulberries, and put them in a preserving-pan with 41b. of coarsely crushed loaf sugar and the juice of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.