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Gooseberry Catsup
From The New century cook book, 1899
Serves 19
Presented as published in 1899. 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
657Calories
2 gProtein
165 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories657 kcal
Protein1.9 g
Carbohydrates165 g
Fiber9.5 g
Sugars143 g
Total Fat1.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium5 mg
Potassium432 mg
Calcium62 mg
Iron0.8 mg
Magnesium23 mg
Phosphorus60 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A32 mcg
Vitamin E0.8 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate13 mcg
Choline0.1 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 19 servings.
As published
This recipe was extracted from The New century cook book (1899), page 51. The excerpt below is the record exactly as published.
Gooseberry Catsup. Nine pounds gooseberries, six pounds sugar, two pints vinegar, one teaspoon cloves, one teaspoon mace, two teaspoons cinnamon
Cook this with the app: pantry check, scaling, and the assistant.