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Strawberry Jam
From A guide to modern cookery, 1909
Serves 2
Fill pots slowly to distribute strawberries evenly.
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
737Calories
1 gProtein
187 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories737 kcal
Protein1.5 g
Carbohydrates187 g
Sugars181 g
Total Fat1 g
Sodium1.7 mg
Potassium369 mg
Calcium40 mg
Iron0.7 mg
Magnesium29 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin C135 mg
Water206 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 468. The excerpt below is the record exactly as published.
STRAWBERRY JAM This is one of the most difficult jams to make. There are several ways of preparing it, and the one I give strikes me as the quickest and simplest. Clean the fruit, which should be just ripe. Only wash it when absolutely necessary, as, for instance, when mould has stuck to it. Allow twelve oz. of sugar
Cook this with the app: pantry check, scaling, and the assistant.