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Rhubarb and Strawberry Jam
From Mary Jane's cook book, 1916
Serves 10
Presented as published in 1916. 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
608Calories
2 gProtein
154 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories608 kcal
Protein2 g
Carbohydrates154 g
Fiber1.6 g
Sugars146 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5 mg
Potassium553 mg
Calcium110 mg
Iron0.7 mg
Magnesium34 mg
Phosphorus54 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C114 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
Water248 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 87. The excerpt below is the record exactly as published.
RHUBARB AND STRAWBERRY JAM. Rhubarb, 2 pounds. Strawberries, 2 quarts. Sugar, 3 pounds
Cook this with the app: pantry check, scaling, and the assistant.