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Raspberry Jam
From The Monmouth Baptist ladies' cook book, 1907
Serves 8
Better if one-third or one-half cherries are used.
Presented as published in 1907. 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
12Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories12 kcal
Protein0 g
Carbohydrates3.1 g
Sugars3.1 g
Total Fat0 g
Sodium0 mg
Potassium0.1 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 125. The excerpt below is the record exactly as published.
RASPBERRY JAM. Raspberry jam is much better if one- third or one- half cherries are used. Take equal weights of fruit and sugar
Cook this with the app: pantry check, scaling, and the assistant.