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Walnut Jam
From Cassell's dictionary of cookery, 1892
Serves 20
This jam forms an excellent laxative and can be used as a pleasant domestic medicine.
Presented as published in 1892. 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
675Calories
9 gProtein
63 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories675 kcal
Protein9.3 g
Carbohydrates63 g
Fiber3.4 g
Sugars55 g
Total Fat44 g
Saturated Fat3.8 g
Monounsaturated Fat6 g
Polyunsaturated Fat31 g
Omega-30 g
Cholesterol0 mg
Sodium17 mg
Potassium355 mg
Calcium105 mg
Iron1.8 mg
Magnesium96 mg
Phosphorus232 mg
Zinc1.8 mg
Copper0.8 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate0.9 mcg
Choline2.2 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2238. The excerpt below is the record exactly as published.
Walnut Jam.— Take fifty walnuts in which the shell has not begun to form, prick them all over, and boil in water till they are quite soft. Strain the water off, put a clovo in each, and strew over them two ounces of bruised ginger. Make a syrup of half a pint of water to two and a half pounds of coarse brown sugar
Cook this with the app: pantry check, scaling, and the assistant.