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Strawberry Marmalade or Jam
From The household cook book, 1902
Serves 15
Presented as published in 1902. 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
667Calories
2 gProtein
170 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories667 kcal
Protein1.6 g
Carbohydrates170 g
Fiber0 g
Sugars160 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.6 mg
Potassium393 mg
Calcium49 mg
Iron1 mg
Magnesium31 mg
Phosphorus60 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C163 mg
Vitamin A3.6 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water205 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 369. The excerpt below is the record exactly as published.
STRAWBERRY MARMALADE OR JAM. -Allow 5 lbs. sugar and 1 lb. currants to 6 lbs. strawberries; mash the currants in the preserving pan with 1 cup water
Cook this with the app: pantry check, scaling, and the assistant.