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Raspberry and Red-currant Jam
From Cookery for every household, 1914
Serves 4
Presented as published in 1914. 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
737Calories
2 gProtein
188 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories737 kcal
Protein1.6 g
Carbohydrates188 g
Fiber1.3 g
Sugars175 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2 mg
Potassium265 mg
Calcium30 mg
Iron0.9 mg
Magnesium26 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K3.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.5 mcg
Choline2.3 mg
Caffeine0 mg
Water123 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 760. The excerpt below is the record exactly as published.
Raspberry and Red-currant Jam To every pound of raspberries allow 1 gill of red- currant juice and 1J lbs. sugar
Cook this with the app: pantry check, scaling, and the assistant.