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Gooseberry Jam
From Consult me, 1902
Serves 20
Excellent for tarts or puffs.
Presented as published in 1902. 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
655Calories
2 gProtein
166 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories655 kcal
Protein2.4 g
Carbohydrates166 g
Fiber12 g
Sugars139 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium6.8 mg
Potassium545 mg
Calcium69 mg
Iron0.9 mg
Magnesium28 mg
Phosphorus73 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C81 mg
Vitamin A41 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate16 mcg
Choline0 mg
Caffeine0 mg
Water261 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 243. The excerpt below is the record exactly as published.
GOOSEBERRY JAM. — Put 12 lbs. of the ripe red hairy gooseberries gathered dry, into a preserving pan with a pint of currant juice ; boil quick, beat them with a spoon ; when they begin to break, put to them of sugar, 6 lbs.
Cook this with the app: pantry check, scaling, and the assistant.