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Raspberry Jam
From The Toronto Cook Book, 1915
Serves 3
Use a paper wet in egg white or brandy over the top.
Presented as published in 1915. 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
608Calories
3 gProtein
152 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories608 kcal
Protein3 g
Carbohydrates152 g
Sugars121 g
Total Fat0.9 g
Sodium1.1 mg
Potassium470 mg
Calcium50 mg
Iron1.4 mg
Magnesium58 mg
Phosphorus82 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.5 mg
Vitamin C69 mg
Water257 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 161. The excerpt below is the record exactly as published.
Raspberry Jam Take nice fresh berries, wash and pick over carefully, then put in a granite kettle and crush with a silver spoon. Then add three-quarters of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.