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Raspberry Jam (No. 1)
From Temperance cook book, 1887
Serves 3
Currant, blackberry, and strawberry jam is made in the same way.
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
669Calories
2 gProtein
170 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories669 kcal
Protein1.5 g
Carbohydrates170 g
Sugars155 g
Total Fat0.8 g
Sodium1.5 mg
Potassium239 mg
Calcium26 mg
Iron0.8 mg
Magnesium29 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin C35 mg
Water129 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 137. The excerpt below is the record exactly as published.
RASPBERRY JAM. (No. 1.) To a pound of fruit, take a pound of the best white sugar
Cook this with the app: pantry check, scaling, and the assistant.