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Raisin Jam
From The home cook book, 1905
Serves 3
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
720Calories
5 gProtein
190 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories720 kcal
Protein5.4 g
Carbohydrates190 g
Fiber7.7 g
Sugars166 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium44 mg
Potassium1172 mg
Calcium105 mg
Iron2.9 mg
Magnesium58 mg
Phosphorus154 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A0.3 mcg
Vitamin E0.2 mg
Vitamin K5.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate11 mcg
Choline18 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 199. The excerpt below is the record exactly as published.
RAISIN JAM Wash seedless raisins. To each pound allow one cup of cold water, and simmer gently over the fire for an hour. Then add a cup of sugar to each pound of raisins, and also a sliced lemon
Cook this with the app: pantry check, scaling, and the assistant.