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Raspberry and Currant Jam
From Cassell's dictionary of cookery, 1892
Serves 3
Store in a dry airy place.
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
688Calories
2 gProtein
176 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories688 kcal
Protein2.5 g
Carbohydrates176 g
Fiber6.5 g
Sugars163 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3 mg
Potassium478 mg
Calcium58 mg
Iron1.8 mg
Magnesium27 mg
Phosphorus77 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C71 mg
Vitamin A3 mcg
Vitamin E0.2 mg
Vitamin K17 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline11 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1476. The excerpt below is the record exactly as published.
Raspberry and Currant Jam.— Take freshly gathered dry fruit, and put a quarter of a pound of raspberries with each pound of red currants. Place the fruit in a perfectly clean preserving pan, with its weight in loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.