Gooseberry Jam
From The universal cookery book, 1887
Check consistency by testing on a saucer.
Presented as published in 1887. 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 (29 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
Sodium7.9 mg
Potassium905 mg
Calcium117 mg
Iron1.6 mg
Magnesium46 mg
Phosphorus122 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin C126 mg
Vitamin A68 mcg
Vitamin E1.7 mg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate27 mcg
Water399 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 49. The excerpt below is the record exactly as published.
Gooseberry Jam. “Stew the berries in a little water, put them through a coarse sieve, put them back into the kettle, add three-quarters of a pound of sugar to each pound of the stewed berries
Cook this with the app: pantry check, scaling, and the assistant.