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Raspberry Jam
From The new home cook book, 1896
Serves 7
Keep in a dark, dry, and cool place.
Presented as published in 1896. 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
497Calories
4 gProtein
123 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories497 kcal
Protein3.7 g
Carbohydrates123 g
Fiber14 g
Sugars102 g
Total Fat2.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30.1 g
Cholesterol0 mg
Sodium29 mg
Potassium617 mg
Calcium78 mg
Iron2.7 mg
Magnesium75 mg
Phosphorus97 mg
Zinc1 mg
Copper0.3 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C92 mg
Vitamin A14 mcg
Vitamin E2.4 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate91 mcg
Choline0 mg
Caffeine0 mg
Water399 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The new home cook book (1896), page 107. The excerpt below is the record exactly as published.
BASPBERRY JAM. To five or six pounds of 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 about "one quart of currant juic
Cook this with the app: pantry check, scaling, and the assistant.