Gooseberries in Syrup
From Fifty dinners, 1895
Serve very cold.
Presented as published in 1895. 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
922Calories
0 gProtein
239 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories922 kcal
Protein0.1 g
Carbohydrates239 g
Fiber0.1 g
Sugars235 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium24 mg
Potassium25 mg
Calcium20 mg
Iron0.2 mg
Magnesium6.2 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.1 mg
Caffeine0 mg
Water480 g
As published
This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 9. The excerpt below is the record exactly as published.
a pint of water eight ounces of loaf sugar : after ten minutes’ boiling, put in the gooseberries, a tablespoonful of apricot jam, and a sherry -glass of kirsch ; simmer gently till the fruit is tender ; then drain, put the gooseberries in a glass compote
Cook this with the app: pantry check, scaling, and the assistant.