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Gooseberry Catsup

Name: Gooseberry Catsup
Yield: 18 servings
Ingredients: Ten pounds of fruit gathered just before ripening; five pounds of sugar; one quart of vinegar; two table-spoonfuls of ground black pepper; two table-spoonfuls of allspice; two table-spoonfuls of cloves; two table-spoonfuls of cinnamon

From Virginia Cookery-book, 1884

Serves 18

Presented as published in 1884. 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

614Calories

2 gProtein

153 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories614 kcal

Protein2.4 g

Carbohydrates153 g

Fiber12 g

Sugars126 g

Total Fat2.1 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol0 mg

Sodium7.7 mg

Potassium532 mg

Calcium90 mg

Iron1.2 mg

Magnesium31 mg

Phosphorus74 mg

Zinc0.4 mg

Copper0.2 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C70 mg

Vitamin A38 mcg

Vitamin E1 mg

Vitamin K2.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate16 mcg

Choline0.5 mg

Caffeine0 mg

Water272 g

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 59. The excerpt below is the record exactly as published.

Gooseberry Catsup. Ten pounds of fruit gathered just before ripening, five pounds of sugar, one quart of vinegar, two table-spoon- fuls each of ground black p

Cook this with the app: pantry check, scaling, and the assistant.