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Raspberry Jam
From How we cook in Tennessee .., 1906
Serves 16
The jam is perfect in color, flavor, and firmness.
Presented as published in 1906. 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
452Calories
0 gProtein
117 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories452 kcal
Protein0.3 g
Carbohydrates117 g
Fiber1.2 g
Sugars115 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2.7 mg
Potassium55 mg
Calcium8.4 mg
Iron0.3 mg
Magnesium7 mg
Phosphorus8.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5 mg
Vitamin A1.1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate7.9 mcg
Choline0 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 150. The excerpt below is the record exactly as published.
Raspberry Jam. — To every pound of red raspberries allow one pound of white sugar. Put the raspberries in a large bowl, crush them well, and set them aside. To every three pounds 262 HOW WE COOK IN TENNESSEE. of sugar acid one small cupful of water
Cook this with the app: pantry check, scaling, and the assistant.