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Green Gooseberry Jelly
From The Ideal cook book, 1899
Serves 3
Presented as published in 1899. 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 The Ideal cook book (1899) by Anne Clarke, page 137. The excerpt below is the record exactly as published.
Green Gooseberry Jeily — Ingredients—Some carefully picked gooseberries (allowing to each lb. of fruit 34 pt. of water), to every Ib. of juice allow 1 lb. of white sifted sugar
Cook this with the app: pantry check, scaling, and the assistant.