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Raspberry Jam
From The economical cook book, 1905
Serves 3
Cover with white paper and paste thick white paper over the top.
Presented as published in 1905. 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
668Calories
2 gProtein
170 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories668 kcal
Protein1.5 g
Carbohydrates170 g
Sugars155 g
Total Fat0.8 g
Sodium1.5 mg
Potassium237 mg
Calcium26 mg
Iron0.7 mg
Magnesium29 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin C34 mg
Water128 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 130. The excerpt below is the record exactly as published.
aspberry Jam. Press tlie raspberries througb a wire-sieve, measure the pulp, and to every pint put a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.