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Gooseberry Jam
From Harper's cook book encyclopædia, 1902
Serves 12
Presented as published in 1902. 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
682Calories
2 gProtein
174 gCarbs
2 gFat
Full nutrition (29 nutrients)
Calories682 kcal
Protein2 g
Carbohydrates174 g
Fiber9.8 g
Sugars151 g
Total Fat1.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium3.8 mg
Potassium452 mg
Calcium58 mg
Iron0.8 mg
Magnesium23 mg
Phosphorus61 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin C63 mg
Vitamin A34 mcg
Vitamin E0.8 mg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate14 mcg
Water199 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 327. The excerpt below is the record exactly as published.
Gooseberry Jam. — Six pounds of ripe gooseberries, 4 lbs. of sugar
Cook this with the app: pantry check, scaling, and the assistant.