Gooseberry Jelly
From Home cookery, 1898
This is a good substitute for red currant jelly.
Presented as published in 1898. 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 Home cookery (1898) by North Midland School of Cookery, page 85. The excerpt below is the record exactly as published.
Gooseberry Jelly. Gooseberries (gathered when just beginning to turn colour) I gallon. Water 2 quarts. Lump sugar. Boil the gooseberries in the water to a pulp. Strain through a jelly bag. To every pint of juice put one pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.