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Strawberry and Pineapple Jam
From Delta Gamma cook book, 1922
Serves 4
Florence Bemis Reed (Omega)
Presented as published in 1922. 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
650Calories
1 gProtein
167 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories650 kcal
Protein1 g
Carbohydrates167 g
Fiber0.8 g
Sugars162 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.1 mg
Potassium245 mg
Calcium28 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C94 mg
Vitamin A1.7 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate10 mcg
Choline3.1 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 104. The excerpt below is the record exactly as published.
Strawberry and Pineapple Jam 2 cups strawberries 1 cup pineapple chopped fine 3 cups sugar
Cook this with the app: pantry check, scaling, and the assistant.