Gooseberry Jam
From My best 250 recipes, 1907
This is a delicious preserve to serve with the salad course.
Presented as published in 1907. 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
10791Calories
32 gProtein
2750 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories10791 kcal
Protein32 g
Carbohydrates2750 g
Fiber156 g
Sugars2378 g
Total Fat28 g
Saturated Fat1.4 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat12 g
Cholesterol0 mg
Sodium167 mg
Potassium7368 mg
Calcium930 mg
Iron14 mg
Magnesium370 mg
Phosphorus980 mg
Zinc4.6 mg
Copper2.7 mg
Manganese5.3 mg
Vitamin D0 mcg
Vitamin C1248 mg
Vitamin A554 mcg
Vitamin E13 mg
Vitamin K0 mcg
Vitamin B62.9 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate218 mcg
Choline0 mg
Caffeine0 mg
Water4053 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 19. The excerpt below is the record exactly as published.
GOOSEBERRY JAM To eight pounds of ripe gooseberries allow one quart of currant juice and five pounds of granulated sugar.
Cook this with the app: pantry check, scaling, and the assistant.