Gooseberry Jelly
From Domestic and economical cookery recipes, 1897
Presented as published in 1897. 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
2802Calories
21 gProtein
697 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories2802 kcal
Protein21 g
Carbohydrates697 g
Fiber103 g
Sugars453 g
Total Fat15 g
Saturated Fat0.9 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat7.6 g
Cholesterol0 mg
Sodium85 mg
Potassium4780 mg
Calcium661 mg
Iron7.7 mg
Magnesium260 mg
Phosphorus648 mg
Zinc2.9 mg
Copper1.9 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C665 mg
Vitamin A360 mcg
Vitamin E8.9 mg
Vitamin K0 mcg
Vitamin B61.9 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.2 mg
Folate144 mcg
Choline0 mg
Caffeine0 mg
Water4000 g
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 85. The excerpt below is the record exactly as published.
GOOSEBERRY JELLY. INGREDIENTS. I gallon gooseberries (gathered | 2 quarts of water when just beginning to j Lump sugar
Cook this with the app: pantry check, scaling, and the assistant.