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Gooseberry Jelly, Green
From Cassell's dictionary of cookery, 1892
Serves 3
Yields nearly three-quarters of a pint of jelly.
Presented as published in 1892. 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
649Calories
1 gProtein
166 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories649 kcal
Protein1.3 g
Carbohydrates166 g
Fiber6.5 g
Sugars151 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium7.8 mg
Potassium304 mg
Calcium44 mg
Iron0.5 mg
Magnesium17 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A23 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate9.1 mcg
Choline0 mg
Caffeine0 mg
Water291 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 627. The excerpt below is the record exactly as published.
Gooseberry Jelly, Green.— Cut off the tops and stalks from some ripe gooseberries. Put them into a preserving-ijan, with three- quarters of a pint of water to every pound of fruit, and simmer gently until they are well broken. Strain through a jelly-bag, without squeezing the fruit. Weigh the juice, and boil it rapidly for a quarter of an hour. Mi.x with it an equal weight of loaf sugar, and boil together for twenty minutes. Skim carefully, and pour into jars. Probable cost, 9d. per half-pound jar. Sufficient, a pound of gooseberries
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