Gooseberry Jam
From Canadian cook book, 1924
Presented as published in 1924. 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
1946Calories
4 gProtein
498 gCarbs
4 gFat
Full nutrition (29 nutrients)
Calories1946 kcal
Protein4 g
Carbohydrates498 g
Fiber20 g
Sugars453 g
Total Fat4.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium9.1 mg
Potassium907 mg
Calcium118 mg
Iron1.6 mg
Magnesium47 mg
Phosphorus122 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin C126 mg
Vitamin A68 mcg
Vitamin E1.7 mg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate27 mcg
Water399 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 55. The excerpt below is the record exactly as published.
GOOSEBERRY JAM. 1 lb. gooseberries. 1 lb. sugar
Cook this with the app: pantry check, scaling, and the assistant.