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Gooseberry Jelly
From Cooking for profit, 1886
Serves 4
Produced 1 quart of dark red jelly, very firm; good for all ordinary uses in pastry.
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
519Calories
3 gProtein
131 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories519 kcal
Protein2.6 g
Carbohydrates131 g
Fiber13 g
Sugars100 g
Total Fat2.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium4.9 mg
Potassium596 mg
Calcium77 mg
Iron1 mg
Magnesium31 mg
Phosphorus81 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C83 mg
Vitamin A45 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate18 mcg
Choline0 mg
Caffeine0 mg
Water293 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 228. The excerpt below is the record exactly as published.
quarts of ripe gooseber- ries in a small tin pan with a cover and put in 5^ cup water and parboiled them with the steam shut in about ten minutes, then rubbed the pulp and juice through a fine stramer, added 2 cups sugar
Cook this with the app: pantry check, scaling, and the assistant.