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Canned Gooseberries
From The Institute cook book, 1913
Serves 11
Green gooseberries may also be canned like rhubarb without sugar and sweetened when used.
Presented as published in 1913. 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
566Calories
3 gProtein
143 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories566 kcal
Protein2.9 g
Carbohydrates143 g
Fiber14 g
Sugars109 g
Total Fat2.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium5.7 mg
Potassium651 mg
Calcium84 mg
Iron1.1 mg
Magnesium33 mg
Phosphorus88 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C91 mg
Vitamin A49 mcg
Vitamin E1.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate20 mcg
Choline0 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 138. The excerpt below is the record exactly as published.
CANNED GOOSEBERRIES 6 quarts berries 3 pints sugar 1 pint water
Cook this with the app: pantry check, scaling, and the assistant.