Raspberry Jam
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
7247Calories
27 gProtein
1824 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories7247 kcal
Protein27 g
Carbohydrates1824 g
Fiber0 g
Sugars1545 g
Total Fat9.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium122 mg
Potassium4372 mg
Calcium456 mg
Iron14 mg
Magnesium522 mg
Phosphorus742 mg
Zinc6.1 mg
Copper1.5 mg
Manganese13 mg
Vitamin D0 mcg
Vitamin C863 mg
Vitamin A9.8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water3172 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 89. The excerpt below is the record exactly as published.
Raspberry Jam 3 qts. raspberries 1 qt. currant juice 3 lbs. sugar
Cook this with the app: pantry check, scaling, and the assistant.