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Strawberry Jam (1)
From Tried favourites cookery book, 1909
Serves 8
Cheaper than Red Currant juice, and firms jam nicely.
Presented as published in 1909. 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
114Calories
2 gProtein
25 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories114 kcal
Protein1.8 g
Carbohydrates25 g
Fiber0.3 g
Sugars18 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium6.2 mg
Potassium465 mg
Calcium49 mg
Iron0.8 mg
Magnesium37 mg
Phosphorus61 mg
Zinc0.3 mg
Copper0.1 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C139 mg
Vitamin A12 mcg
Vitamin E0.1 mg
Vitamin K4.6 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate9.6 mcg
Choline2.6 mg
Caffeine0 mg
Water254 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 187. The excerpt below is the record exactly as published.
Strawberry Jam (1). 1 lb. green Gooseberry juice to 4 lb. Strawberries
Cook this with the app: pantry check, scaling, and the assistant.