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Orange Jam
From Mary Jane's cook book, 1916
Serves 8
Presented as published in 1916. 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
229Calories
0 gProtein
59 gCarbs
0 gFat
Full nutrition (23 nutrients)
Calories229 kcal
Protein0.2 g
Carbohydrates59 g
Fiber0.5 g
Sugars59 g
Total Fat0.2 g
Sodium2.6 mg
Potassium38 mg
Calcium10 mg
Iron0.1 mg
Magnesium2.6 mg
Phosphorus5.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C13 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.6 mcg
Water20 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 87. The excerpt below is the record exactly as published.
ORANGE JAM. Sugar, 1 pound to every pound of fruit, weighed before cuttinsr. Pare half the oranges and cut rind into shreds.
Cook this with the app: pantry check, scaling, and the assistant.