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Raspberry Jam
From The art of cookery, 1899
Serves 5
Cover closely and keep in a cool, dry closet.
Presented as published in 1899. 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
649Calories
3 gProtein
164 gCarbs
2 gFat
Full nutrition (32 nutrients)
Calories649 kcal
Protein2.6 g
Carbohydrates164 g
Fiber9.6 g
Sugars150 g
Total Fat2.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium10 mg
Potassium415 mg
Calcium55 mg
Iron1.8 mg
Magnesium52 mg
Phosphorus67 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A9 mcg
Vitamin E1.7 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate63 mcg
Caffeine0 mg
Water190 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 77. The excerpt below is the record exactly as published.
Raspberry Jam. — From two quarts of red raspberries pick out one third of the smallest berries. Crush, press out the juice, and strain it. Crush the remainder of the berries, put them, with the strained juice, into a porce- lain-lined kettle, and, after they begin to boil, simmer gently for twenty minutes, stirring frequently, then add a pound and a half of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.