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Dried Gooseberries
From The national course in home economics, 1917
Serves 20
M. C. P.
Presented as published in 1917. 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
923Calories
1 gProtein
237 gCarbs
1 gFat
Full nutrition (29 nutrients)
Calories923 kcal
Protein1 g
Carbohydrates237 g
Fiber4.9 g
Sugars226 g
Total Fat1.4 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium3.4 mg
Potassium229 mg
Calcium31 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C31 mg
Vitamin A17 mcg
Vitamin E0.4 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.8 mcg
Water100 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 263. The excerpt below is the record exactly as published.
DRIED GOOSEBERRIES. To five pounds of ripe gooseberries add ten pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.