Cape Gooseberry Jam
From Hilda's "where is it?" of recipes, 1891
Presented as published in 1891. 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
1509Calories
4 gProtein
385 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1509 kcal
Protein4 g
Carbohydrates385 g
Fiber20 g
Sugars340 g
Total Fat3.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium15 mg
Potassium907 mg
Calcium124 mg
Iron1.6 mg
Magnesium49 mg
Phosphorus122 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C126 mg
Vitamin A68 mcg
Vitamin E1.7 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate27 mcg
Choline0 mg
Caffeine0 mg
Water635 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 42. The excerpt below is the record exactly as published.
One pound of "gooseberries" to three-quarters of a pound of sugar. Prick each berry twice, and put with the sugar in layers into the preserving-pan, and let it simmer until the sugar is melted (a cup of water
Cook this with the app: pantry check, scaling, and the assistant.