vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Jam
From The art of cookery, 1899
Serves 4
If strawberries are not very acid, omit half a pound of sugar.
Presented as published in 1899. 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
600Calories
3 gProtein
149 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories600 kcal
Protein2.9 g
Carbohydrates149 g
Sugars135 g
Total Fat1.4 g
Sodium1.1 mg
Potassium726 mg
Calcium77 mg
Iron1.2 mg
Magnesium57 mg
Phosphorus103 mg
Zinc0.5 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin C268 mg
Water408 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 77. The excerpt below is the record exactly as published.
Strawberry Jam. — From two quarts of strawberries pick out one third of the smaller ones. Crush, press out the juice, and strain it from the crushed fruit. Crush the remainder of the two quarts of berries, put them, with the juice and one pound of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.