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Gooseberry Catsup
From The Monmouth Baptist ladies' cook book, 1907
Serves 13
Presented as published in 1907. 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
675Calories
3 gProtein
171 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories675 kcal
Protein2.6 g
Carbohydrates171 g
Fiber14 g
Sugars140 g
Total Fat2.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium18 mg
Potassium577 mg
Calcium136 mg
Iron1.8 mg
Magnesium41 mg
Phosphorus76 mg
Zinc0.5 mg
Copper0.2 mg
Manganese3.8 mg
Vitamin D0 mcg
Vitamin C68 mg
Vitamin A38 mcg
Vitamin E1.4 mg
Vitamin K7.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate16 mcg
Choline2.1 mg
Caffeine0 mg
Water250 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 117. The excerpt below is the record exactly as published.
GOOSEBERRY CATSUP. Edith Philhower. Seven pounds of ripe gooseberries, four pounds of sugar, one pint of best cider vinegar and two ounces each of ground cloves and cinnamon (tied in a piece of muslin), boil all together for three hours. Seal while hot in fruit jars. TOMATO CATSUP. Miss Adaline P. Holt. Half bushel of ripe tomatoes, peel, slice and stew in 244 PICKLES, CATSUPS, ETC. their own liquor until soft, then rub through a sieve fine enough to retain the seeds. Bring to a boil and add four ounces salt, three ounces ground black pep- per, one ounce of cinnamon,
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