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Canned Gooseberries
From The new practical housekeeping, 1890
Serves 4
Will keep a year in a dry place.
Presented as published in 1890. 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
66Calories
1 gProtein
15 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories66 kcal
Protein1.3 g
Carbohydrates15 g
Fiber6.4 g
Sugars0 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium1.8 mg
Potassium297 mg
Calcium38 mg
Iron0.5 mg
Magnesium15 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A22 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 mcg
Choline0 mg
Caffeine0 mg
Water138 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 79. The excerpt below is the record exactly as published.
Canned Gooseberries. — Put berries into wide mouthed bottles, cork or put on covers, and set in a vessel of cold water
Cook this with the app: pantry check, scaling, and the assistant.