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Raspberry Jam
From Cassell's dictionary of cookery, 1892
Serves 2
Store jars with brandy-dipped paper on top.
Presented as published in 1892. 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
567Calories
2 gProtein
142 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories567 kcal
Protein2.3 g
Carbohydrates142 g
Sugars119 g
Total Fat0.8 g
Sodium1.1 mg
Potassium356 mg
Calcium38 mg
Iron1.1 mg
Magnesium44 mg
Phosphorus62 mg
Zinc0.5 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin C52 mg
Water194 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1481. The excerpt below is the record exactly as published.
Raspberry Jam. — As raspberries verj' soon turn mouldy after they are gathered, it is most important that fresh fruit should be used. Pick the rasi^berries, put them into a pre- serving-pan, and bruise them with the back of a wooden spoon. Put them on the fire, and lot them boil for half an hour from the time when they boil equally all over. Stir in half their weight of roughly-powdered sugar
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