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Roseleaf Jam
From With a saucepan over the sea, 1902
Serves 4
Served with coffee, to guests who call in the afternoon.
Presented as published in 1902. 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
24Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories24 kcal
Protein0 g
Carbohydrates6.2 g
Fiber0 g
Sugars6.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium0.2 mg
Calcium0.3 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 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
Water6.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 72. The excerpt below is the record exactly as published.
ROSELEAP JAM. (A Greek recipe.) Gather the petals of fresh red roses, being sure that they are free from insects. Add an equal amount of sugar and only enough water to dis- sol
Cook this with the app: pantry check, scaling, and the assistant.