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Raspberry Jam
From The Cook County cook book, 1912
Serves 13
Recipe by Mrs. E. L. Matthews, Chicago Heights, 111.
Presented as published in 1912. 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
770Calories
2 gProtein
196 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories770 kcal
Protein2 g
Carbohydrates196 g
Fiber7.5 g
Sugars186 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium8.9 mg
Potassium325 mg
Calcium44 mg
Iron1.4 mg
Magnesium41 mg
Phosphorus52 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A7 mcg
Vitamin E1.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate49 mcg
Choline0 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 343. The excerpt below is the record exactly as published.
RASPBERRY JAM.— To 5 or 6 lbs. fine, red raspberries (not too ripe), add an equal quantity of the finest quality of white sugar; mash the whole well in a preserving kettle, add 1 qt. currant juice
Cook this with the app: pantry check, scaling, and the assistant.