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Raspberry Jam
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
903Calories
2 gProtein
229 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories903 kcal
Protein2.3 g
Carbohydrates229 g
Sugars207 g
Total Fat1.1 g
Sodium2 mg
Potassium355 mg
Calcium39 mg
Iron1.1 mg
Magnesium44 mg
Phosphorus62 mg
Zinc0.5 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin C52 mg
Water192 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 207. The excerpt below is the record exactly as published.
Raspberry Jam. Pick over raspberries. Mash a few in the bottom of a pre- serving kettle, using a wooden potato masher, and so continue until the fruit is used. Heat slowly to boiling-point, and add gradually an equal quantity of heated sugar
Cook this with the app: pantry check, scaling, and the assistant.