Raspberry Jam
From Canadian cook book, 1924
Presented as published in 1924. 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
6279Calories
18 gProtein
1589 gCarbs
8 gFat
Full nutrition (16 nutrients)
Calories6279 kcal
Protein18 g
Carbohydrates1589 g
Sugars1407 g
Total Fat7.8 g
Sodium14 mg
Potassium2858 mg
Calcium311 mg
Iron8.8 mg
Magnesium352 mg
Phosphorus499 mg
Zinc4.1 mg
Copper1.1 mg
Manganese9 mg
Vitamin C417 mg
Water1553 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 54. The excerpt below is the record exactly as published.
RASPBERRY JAM. 4 lbs. raspberries. 3 lbs. sugar
Cook this with the app: pantry check, scaling, and the assistant.