vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Gooseberry Jam
From The Toronto Cook Book, 1915
Serves 17
Keep the jam well stirred and skimmed to prevent burning.
Presented as published in 1915. 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
640Calories
3 gProtein
163 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories640 kcal
Protein2.7 g
Carbohydrates163 g
Fiber12 g
Sugars137 g
Total Fat1.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium4 mg
Potassium585 mg
Calcium74 mg
Iron1.3 mg
Magnesium29 mg
Phosphorus83 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C83 mg
Vitamin A33 mcg
Vitamin E0.8 mg
Vitamin K6.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate17 mcg
Choline4.4 mg
Caffeine0 mg
Water236 g
Estimated from matched ingredients across 17 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 161. The excerpt below is the record exactly as published.
Gooseberry Jam To every eight pounds of red, rough, ripe gooseberries, allow one quart of red-currant juice, five pounds of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.