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Gooseberries
From The art of German cooking and baking, 1922
Serves 7
If after 1 day the syrup is too thin, pour it off and boil it once more.
Presented as published in 1922. 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
711Calories
2 gProtein
182 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories711 kcal
Protein1.7 g
Carbohydrates182 g
Fiber8.7 g
Sugars162 g
Total Fat1.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium5.2 mg
Potassium392 mg
Calcium59 mg
Iron0.7 mg
Magnesium21 mg
Phosphorus53 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A29 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate12 mcg
Choline0.1 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 163. The excerpt below is the record exactly as published.
GOOSEBERRIES. 3 lbs. of gooseberries A few sticks of cinnamon 2 % lbs. of sugar 1 % cups of water
Cook this with the app: pantry check, scaling, and the assistant.