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Strawberry Jam
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 296. The excerpt below is the record exactly as published.
Use small or crushed berries, carefully rejecting all de- cayed ones; prepare them as directed for preserves, and allow three-quarters of their weight in sugar
Cook this with the app: pantry check, scaling, and the assistant.