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Raisin and Cranberry Jam
From The home cook book, 1905
Serves 5
Presented as published in 1905. 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
553Calories
2 gProtein
144 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories553 kcal
Protein1.8 g
Carbohydrates144 g
Fiber5.8 g
Sugars130 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium21 mg
Potassium374 mg
Calcium39 mg
Iron1 mg
Magnesium23 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A3.4 mcg
Vitamin E1.5 mg
Vitamin K7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate3 mcg
Choline10 mg
Caffeine0 mg
Water294 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 196. The excerpt below is the record exactly as published.
RAISIN AND CRANBERRY JAM Seed one cup of fine plump raisins, put them to stew in a granite saucepan wnth one quart of cold water. When the liquid is reduced to one pint, add four cups of cranberries and two and a half cups of sugar
Cook this with the app: pantry check, scaling, and the assistant.