Green Gooseberry Jam
From The Dudley book of cookery and household 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
15284Calories
33 gProtein
3938 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories15284 kcal
Protein33 g
Carbohydrates3938 g
Fiber101 g
Sugars3794 g
Total Fat16 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium81 mg
Potassium6528 mg
Calcium831 mg
Iron25 mg
Magnesium323 mg
Phosphorus1032 mg
Zinc5.8 mg
Copper2.8 mg
Manganese4.5 mg
Vitamin D0 mcg
Vitamin C961 mg
Vitamin A47 mcg
Vitamin E2.3 mg
Vitamin K258 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.2 mg
Niacin (B3)2.3 mg
Folate188 mcg
Choline178 mg
Caffeine0 mg
Water2680 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 68. The excerpt below is the record exactly as published.
GREEN GOOSEBERRY JAM SEVEN pounds of green gooseberries, eight pounds of sugar, two good pints of red currant juice. Make this juice by stewing three or four pounds of red currants in about one and a half pint of water
Cook this with the app: pantry check, scaling, and the assistant.