Uncooked Strawberry Jam
From The Chapel Hill cook book, 1935
Recipe by Mrs. Paul Green.
Presented as published in 1935. 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
2785Calories
3 gProtein
714 gCarbs
3 gFat
Full nutrition (16 nutrients)
Calories2785 kcal
Protein2.9 g
Carbohydrates714 g
Sugars701 g
Total Fat3.2 g
Sodium6.8 mg
Potassium744 mg
Calcium83 mg
Iron1.5 mg
Magnesium59 mg
Phosphorus104 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin C270 mg
Water412 g
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 41. The excerpt below is the record exactly as published.
UNCOOKED STRAWBERRY JAM Use lhi pounds of sugar for each pound of strawberries.
Cook this with the app: pantry check, scaling, and the assistant.