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Nectarine Jam
From The Landmarks club cook book, 1903
Serves 14
Recipe by Mrs. J. D. Hooker.
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
617Calories
3 gProtein
154 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories617 kcal
Protein3.1 g
Carbohydrates154 g
Fiber5.3 g
Sugars146 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium83 mg
Potassium555 mg
Calcium142 mg
Iron2.2 mg
Magnesium46 mg
Phosphorus80 mg
Zinc0.7 mg
Copper0.3 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C7.5 mg
Vitamin A55 mcg
Vitamin E1.9 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.1 mg
Folate18 mcg
Choline4.5 mg
Caffeine0 mg
Water298 g
Estimated from matched ingredients across 14 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.
NECTARINE JAM. To be eaten with meats. Eight pounds of fruit, four pounds brown sugar, one quart of vinegar, two ounces whole cloves
Cook this with the app: pantry check, scaling, and the assistant.