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Strawberry Jam
From Magnet users cook book, 1920
Serves 12
Recipe from Mrs. John McCall, Beamsville, Ontario.
Presented as published in 1920. 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
437Calories
0 gProtein
113 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories437 kcal
Protein0 g
Carbohydrates113 g
Fiber0 g
Sugars113 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.3 mg
Potassium2.7 mg
Calcium2.3 mg
Iron0.1 mg
Magnesium0.7 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 67. The excerpt below is the record exactly as published.
STRAWBERRY JAM. Strawberries, sugar. Weigh the fruit, and for every pound allow 3-4 of a pound of sugar. Put fruit on fire alone and, mashing it as it heats; add a pint of water to every four pounds of fruit
Cook this with the app: pantry check, scaling, and the assistant.