Gooseberry or Rhubarb Jam

Name: Gooseberry or Rhubarb Jam
Ingredients: a pint of well-washed gooseberries; half a pint of water; a layer of sugar; half a pint of milk; a tablespoonful of flour or cornstarch

From Paper-bag cookery, 1911

Cooking in a greased bag enhances the flavor.

Presented as published in 1911. 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

1082Calories

11 gProtein

249 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories1082 kcal

Protein11 g

Carbohydrates249 g

Fiber13 g

Sugars212 g

Total Fat10 g

Saturated Fat4.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol29 mg

Sodium105 mg

Potassium966 mg

Calcium384 mg

Iron1.1 mg

Magnesium62 mg

Phosphorus328 mg

Zinc1.4 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D2.3 mcg

Vitamin C83 mg

Vitamin A123 mcg

Vitamin E1.2 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.2 mg

Folate18 mcg

Choline43 mg

Caffeine0 mg

Water715 g

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 32. The excerpt below is the record exactly as published.

a layer of sugar at the bottom of a clean empty jam jar, add a pint of well- washed gooseberries or peeled and cut-up rhu- barb, half a pint of water, and cook the same time as the beef. If cooked in a greased bag instead of a jar this will be doubly delicious. When done serve it with sweet milk — i.e., half a pint of milk thickened with a table- spoonful of flour or cornstarc

Cook this with the app: pantry check, scaling, and the assistant.