Raspberry Jam
From The Ocklye cookery book, 1909
Presented as published in 1909. 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
2006Calories
5 gProtein
510 gCarbs
2 gFat
Full nutrition (16 nutrients)
Calories2006 kcal
Protein4.6 g
Carbohydrates510 g
Sugars465 g
Total Fat2.3 g
Sodium4.5 mg
Potassium717 mg
Calcium79 mg
Iron2.3 mg
Magnesium88 mg
Phosphorus125 mg
Zinc1 mg
Copper0.3 mg
Manganese2.3 mg
Vitamin C104 mg
Water388 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 45. The excerpt below is the record exactly as published.
RASPBERRY JAM Ingredients Raspberries. Castor sugar
Cook this with the app: pantry check, scaling, and the assistant.