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Raspberry or Loganberry Jam
From The Hotel St. Francis cook book, 1919
Serves 2
Loganberries are sufficiently acid.
Presented as published in 1919. 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
787Calories
3 gProtein
200 gCarbs
2 gFat
Full nutrition (32 nutrients)
Calories787 kcal
Protein2.8 g
Carbohydrates200 g
Fiber6.5 g
Sugars180 g
Total Fat2.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium9.3 mg
Potassium525 mg
Calcium80 mg
Iron2.4 mg
Magnesium53 mg
Phosphorus90 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C163 mg
Vitamin A15 mcg
Vitamin E1.9 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate42 mcg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 105. The excerpt below is the record exactly as published.
Raspberry or loganberry jam. In making raspberry jam, if two-thirds red raspberries and one-third currants are used the jam will be better, as the berries alone do not contain enough acid. Loganberries are sufficiently acid. Mash the fruit well, and boil it for twenty minutes. Weigh, and to every pound of fruit use three-quarters of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.