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Rhubarb and Raspberry Jam
From Farm and home cook book and housekeeper's assistant, 1907
Serves 5
Strawberries and rhubarb may be combined in the same way.
Presented as published in 1907. 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
770Calories
2 gProtein
197 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories770 kcal
Protein1.7 g
Carbohydrates197 g
Fiber1.6 g
Sugars185 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.4 mg
Potassium406 mg
Calcium95 mg
Iron0.7 mg
Magnesium29 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A4.5 mcg
Vitamin E0.2 mg
Vitamin K27 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.4 mcg
Choline5.5 mg
Caffeine0 mg
Water163 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 165. The excerpt below is the record exactly as published.
Rhubarb and Raspberry Jam Peel and cut rhubarb in small pieces and for each lb allow 1 lb raspberries and 2 lbs sugar
Cook this with the app: pantry check, scaling, and the assistant.