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Gooseberry Jam
From Original White House Cookbook, 1887
Serves 10
If picked at the right stage, the jam will be amber colored and firm.
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
778Calories
2 gProtein
199 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories778 kcal
Protein1.6 g
Carbohydrates199 g
Fiber7.8 g
Sugars181 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium3.7 mg
Potassium363 mg
Calcium47 mg
Iron0.7 mg
Magnesium19 mg
Phosphorus49 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C50 mg
Vitamin A27 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate11 mcg
Choline0 mg
Caffeine0 mg
Water161 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 280. The excerpt below is the record exactly as published.
GOOSEBERRY JAM. Pick the gooseberries just as they begin to turn. Stem, wash and weigh. To four pounds of fruit add half a teacupful of water ; boil until soft and add four pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.