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Strawberry Jam (1)
From Tried favourites cookery book, 1909
Serves 10
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
91Calories
1 gProtein
20 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories91 kcal
Protein1.4 g
Carbohydrates20 g
Fiber0.3 g
Sugars14 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium5 mg
Potassium372 mg
Calcium39 mg
Iron0.6 mg
Magnesium29 mg
Phosphorus49 mg
Zinc0.2 mg
Copper0.1 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C111 mg
Vitamin A9.5 mcg
Vitamin E0.1 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate7.7 mcg
Choline2 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 10 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.