Strawberry Jam
From Instruction in cookery (London School Board receipts), 1890
Great care must be taken in stirring, as the fruit should be preserved as whole as possible.
Presented as published in 1890. 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
2187Calories
10 gProtein
556 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories2187 kcal
Protein9.8 g
Carbohydrates556 g
Fiber21 g
Sugars511 g
Total Fat3.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium9.5 mg
Potassium2093 mg
Calcium244 mg
Iron6.3 mg
Magnesium122 mg
Phosphorus321 mg
Zinc1.7 mg
Copper0.7 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C472 mg
Vitamin A9.8 mcg
Vitamin E0.5 mg
Vitamin K54 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate39 mcg
Choline37 mg
Caffeine0 mg
Water825 g
As published
This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 21. The excerpt below is the record exactly as published.
STRAWBERRY JAM. Ingredients : — To every pound of Fruit allow, 1| lb. Loaf Sugar. 1 pint Red Currant Juice
Cook this with the app: pantry check, scaling, and the assistant.