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Gooseberry Jam
From The household (of the Detroit free press), 1886
Serves 8
Presented as published in 1886. 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
7Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (29 nutrients)
Calories7.4 kcal
Protein0 g
Carbohydrates1.9 g
Fiber0.1 g
Sugars1.6 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0 mg
Potassium6.2 mg
Calcium0.8 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus0.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.9 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Water2.7 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 429. The excerpt below is the record exactly as published.
GOOSEBERRY JAM. Take what quantity you please of red, rough, ripe gooseberries, take half the quantity of lump sugar
Cook this with the app: pantry check, scaling, and the assistant.