Strawberry Jam

Name: Strawberry Jam
Ingredients: four pounds of strawberries; one pint of red currant juice; two pounds of sugar

From The Common sense recipe book, 1898

Presented as published in 1898. 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

4429Calories

19 gProtein

1116 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories4429 kcal

Protein19 g

Carbohydrates1116 g

Fiber21 g

Sugars1030 g

Total Fat7.9 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium14 mg

Potassium4293 mg

Calcium478 mg

Iron10 mg

Magnesium293 mg

Phosphorus634 mg

Zinc3.3 mg

Copper1.2 mg

Manganese7.6 mg

Vitamin D0 mcg

Vitamin C1283 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

Water2061 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 61. The excerpt below is the record exactly as published.

STRAWBERRY JAM. Put into a porcelain kettle four pounds of strawberries, one pint of red currant juice, and two pounds of sugar

Cook this with the app: pantry check, scaling, and the assistant.