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Raspberry Jam
From Original White House Cookbook, 1887
Serves 13
Presented as published in 1887. 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
769Calories
2 gProtein
196 gCarbs
2 gFat
Full nutrition (32 nutrients)
Calories769 kcal
Protein2 g
Carbohydrates196 g
Fiber7.5 g
Sugars186 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium8.7 mg
Potassium324 mg
Calcium44 mg
Iron1.4 mg
Magnesium41 mg
Phosphorus52 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A7 mcg
Vitamin E1.3 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate49 mcg
Caffeine0 mg
Water148 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 281. The excerpt below is the record exactly as published.
RASPBERRY JAM. To FIVE or six pounds of fine red raspberries (not too ripe) add an equal quantity of the finest quality of white sugar
Cook this with the app: pantry check, scaling, and the assistant.