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Raspberry Jam
From Miss Corson's practical American cookery and household management, 1885
Serves 16
Presented as published in 1885. 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
256Calories
0 gProtein
64 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories256 kcal
Protein0.3 g
Carbohydrates64 g
Fiber1 g
Sugars45 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium29 mg
Potassium68 mg
Calcium17 mg
Iron0.4 mg
Magnesium4 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate9.1 mcg
Choline9.5 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 290. The excerpt below is the record exactly as published.
RASPBERRY JAM. When raspberry-jam has been boiled nearly long enough, put currant-jelly with it, in the proportion of half a pint of jelly to a quart of jam
Cook this with the app: pantry check, scaling, and the assistant.