Gooseberry Jelly
From Jane Hamilton's recipes, 1909
Presented as published in 1909. 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
200Calories
4 gProtein
46 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories200 kcal
Protein4 g
Carbohydrates46 g
Fiber20 g
Sugars0 g
Total Fat2.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium12 mg
Potassium900 mg
Calcium120 mg
Iron1.4 mg
Magnesium48 mg
Phosphorus122 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C126 mg
Vitamin A68 mcg
Vitamin E1.7 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate27 mcg
Choline0 mg
Caffeine0 mg
Water635 g
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 37. The excerpt below is the record exactly as published.
GOOSEBERRY JELLY. To every pound of gooseberries put two gills of water
Cook this with the app: pantry check, scaling, and the assistant.