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Baked Gooseberry Jam
From Farm and home cook book and housekeeper's assistant, 1907
Serves 10
Put up in small jars, not forgetting to pour a fine sheet of paraffine over the top, which will prevent moulding.
Presented as published in 1907. 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
120Calories
2 gProtein
28 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories120 kcal
Protein2.4 g
Carbohydrates28 g
Fiber12 g
Sugars0 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium2.8 mg
Potassium539 mg
Calcium68 mg
Iron0.8 mg
Magnesium27 mg
Phosphorus73 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C75 mg
Vitamin A41 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate16 mcg
Choline0 mg
Caffeine0 mg
Water242 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 164. The excerpt below is the record exactly as published.
Baked Gooseberry Jam Use gooseberries that are not too ripe, place a layer in an earthern or granite-ware vessel, cover with sugar, put in another layer of gooseberries, cover with sugar again, and' so on until the pan is almost filled. Then add 1 pt water to every 6 lbs gooseberries
Cook this with the app: pantry check, scaling, and the assistant.