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Raspberry Jam
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. 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
521Calories
6 gProtein
125 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories521 kcal
Protein5.6 g
Carbohydrates125 g
Fiber3.3 g
Sugars74 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.3 mg
Potassium917 mg
Calcium100 mg
Iron2.8 mg
Magnesium97 mg
Phosphorus158 mg
Zinc1.2 mg
Copper0.3 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C135 mg
Vitamin A1.5 mcg
Vitamin E0.1 mg
Vitamin K8.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6 mcg
Choline5.7 mg
Caffeine0 mg
Water452 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 217. The excerpt below is the record exactly as published.
Raspberry Jam. Pick the fruit over carefully, and put it in a preserving pan with a pound of red currant juice to every six pounds of raspberries. Boil till the fruit is tender but not broken up. Skim very carefully ; now add three-quarters of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.