Gooseberry Jam
From Chambers's cookery for young housewives, 1894
To keep gooseberries whole, dissolve sugar in a little water or currant juice before adding.
Presented as published in 1894. 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
11675Calories
24 gProtein
2988 gCarbs
24 gFat
Full nutrition (29 nutrients)
Calories11675 kcal
Protein24 g
Carbohydrates2988 g
Fiber117 g
Sugars2716 g
Total Fat24 g
Saturated Fat1 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat8.6 g
Cholesterol0 mg
Sodium54 mg
Potassium5443 mg
Calcium708 mg
Iron9.8 mg
Magnesium280 mg
Phosphorus735 mg
Zinc3.5 mg
Copper2.1 mg
Manganese4 mg
Vitamin C754 mg
Vitamin A408 mcg
Vitamin E10 mg
Vitamin B62.2 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.2 mg
Folate163 mcg
Water2393 g
As published
This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 66. The excerpt below is the record exactly as published.
GOOSEBERRY JAM. 6 lb. gooseberries. | 6 lb. preserving sugar
Cook this with the app: pantry check, scaling, and the assistant.