Raspberry Jam
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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
1733Calories
26 gProtein
407 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories1733 kcal
Protein26 g
Carbohydrates407 g
Fiber98 g
Sugars262 g
Total Fat18 g
Saturated Fat1.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.8 g
Omega-30.4 g
Cholesterol0 mg
Sodium199 mg
Potassium4311 mg
Calcium544 mg
Iron19 mg
Magnesium522 mg
Phosphorus680 mg
Zinc7 mg
Copper2 mg
Manganese14 mg
Vitamin D0 mcg
Vitamin C642 mg
Vitamin A101 mcg
Vitamin E17 mg
Vitamin K0 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)2.3 mg
Niacin (B3)15 mg
Folate635 mcg
Choline0 mg
Caffeine0 mg
Water2791 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 90. The excerpt below is the record exactly as published.
RASPBERRY JAM. To five or six pounds of fine red raspberries (not too ripe) add an equal quantity of the finest quality of 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.