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Raspberry Preserves
From Miss Corson's practical American cookery and household management, 1885
Serves 3
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
707Calories
2 gProtein
180 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories707 kcal
Protein1.5 g
Carbohydrates180 g
Fiber0 g
Sugars164 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium250 mg
Calcium26 mg
Iron0.9 mg
Magnesium29 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 3 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 PRESERVES. Choose large, fine berries which are quite ripe, look care- lly at every one to make sure no insects or worms are dden in the hollows of the fruit, and then weigh it. Allow 1 equal weight of sugar and fruit; put a thick layer of gar on the bottom of the preserving-kettle, and then fill e kettle with alternate layers of fruit and sugar, having gar on the top ; let the fruit stand in the sugar over night, 548 PRACTICAL AMERICAN COOKERY. The next day stem ripe currants, break them, and squeeze their juice through a cloth ; allow half a pint of juice to each two pounds of fruit and sugar
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Cook this with the app: pantry check, scaling, and the assistant.