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Raspberry Jam
From The Swedish, French, American cook book, 1918
Serves 15
Blackberry and strawberry jam are made similarly.
Presented as published in 1918. 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
698Calories
2 gProtein
178 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories698 kcal
Protein1.7 g
Carbohydrates178 g
Fiber6.5 g
Sugars168 g
Total Fat1.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium15 mg
Potassium290 mg
Calcium38 mg
Iron1.3 mg
Magnesium35 mg
Phosphorus45 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A6.7 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate42 mcg
Choline0 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 619. The excerpt below is the record exactly as published.
Raspberry Jam ( Confiture de Framboises ) To five or six pounds of fine red raspberries add an equal quan¬ tity of the finest quality of good white sugar. Mash the whole well in a preserving kettle, add about one quart of currant juice
Cook this with the app: pantry check, scaling, and the assistant.