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Red Raspberry Jam

Name: Red Raspberry Jam
Yield: 20 servings
Ingredients: six boxes of red raspberries; five pounds of sugar; the juice of four lemons

From The home cook book, 1905

Serves 20

Presented as published in 1905. 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

445Calories

0 gProtein

115 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories445 kcal

Protein0.3 g

Carbohydrates115 g

Fiber0.8 g

Sugars114 g

Total Fat0.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium1.7 mg

Potassium38 mg

Calcium7.4 mg

Iron0.2 mg

Magnesium3 mg

Phosphorus4.6 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0.4 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate3.5 mcg

Choline1 mg

Caffeine0 mg

Water22 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 199. The excerpt below is the record exactly as published.

RED RASPBERRY JAM To six boxes of red raspberries add five pounds of sugar and the juice of four lemons

Cook this with the app: pantry check, scaling, and the assistant.