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Green Gooseberry Jam
From Handbook of practical cookery, 1886
Serves 14
Presented as published in 1886. 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
805Calories
1 gProtein
207 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories805 kcal
Protein1.1 g
Carbohydrates207 g
Fiber5.5 g
Sugars194 g
Total Fat1.4 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium4.6 mg
Potassium258 mg
Calcium35 mg
Iron0.5 mg
Magnesium14 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A19 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate7.7 mcg
Choline0 mg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 165. The excerpt below is the record exactly as published.
Green Gooseberry Jam.— Six pounds sugar, six pints gooseberries, one pint cold water
Cook this with the app: pantry check, scaling, and the assistant.