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Gooseberry Jam
From Dora's cook book, 1888
Serves 13
Presented as published in 1888. 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
660Calories
2 gProtein
167 gCarbs
2 gFat
Full nutrition (29 nutrients)
Calories660 kcal
Protein2.5 g
Carbohydrates167 g
Fiber12 g
Sugars139 g
Total Fat2.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium4.2 mg
Potassium555 mg
Calcium71 mg
Iron0.9 mg
Magnesium28 mg
Phosphorus75 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin C77 mg
Vitamin A42 mcg
Vitamin E1 mg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate17 mcg
Water245 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 73. The excerpt below is the record exactly as published.
GOOSEBERRY JAM. To eight pounds of ripe gooseberries, add four pounds of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.