vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Raspberry Jam
From The household cook book, 1902
Serves 3
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
669Calories
2 gProtein
170 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories669 kcal
Protein1.5 g
Carbohydrates170 g
Sugars155 g
Total Fat0.8 g
Sodium1.5 mg
Potassium239 mg
Calcium26 mg
Iron0.8 mg
Magnesium29 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin C35 mg
Water129 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 373. The excerpt below is the record exactly as published.
RASPBERRY JAM — Mash the berries, and treat as directed for strawberries. If 2 parts raspberries and 1 part red currants are mixed it makes a fine jam, or add a little currant juice. RHUBARB JAM — Allow 1 lb. sugar
Cook this with the app: pantry check, scaling, and the assistant.