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Sunshine Jam
From Mary Jane's cook book, 1916
Serves 8
Presented as published in 1916. 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
738Calories
1 gProtein
188 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories738 kcal
Protein1.5 g
Carbohydrates188 g
Fiber0 g
Sugars181 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.7 mg
Potassium369 mg
Calcium40 mg
Iron0.7 mg
Magnesium29 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C135 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline0.2 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 87. The excerpt below is the record exactly as published.
SUNSHINE JAM. Strawberries, 2 quarts. Large pineapple, 1. Sugar, 3 pounds.
Cook this with the app: pantry check, scaling, and the assistant.