Strawberry and Raspberry Jams
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 4
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
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 2. The excerpt below is the record exactly as published.
STRAWBERRY AND RASPBERRY JAMS Rub the berries through a sieve. Take one pound of sugar for the strawberries, and twelve ounces for the raspberries, for each pint of pulp
Cook this with the app: pantry check, scaling, and the assistant.