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Gooseberry Catsup
From Boston Cooking-School cook book, 1896
Serves 12
Presented as published in 1896. 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
679Calories
2 gProtein
172 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories679 kcal
Protein1.8 g
Carbohydrates172 g
Fiber9 g
Sugars151 g
Total Fat1.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium7.4 mg
Potassium422 mg
Calcium69 mg
Iron0.9 mg
Magnesium24 mg
Phosphorus56 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A29 mcg
Vitamin E0.8 mg
Vitamin K1.1 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
Choline0.3 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 312. The excerpt below is the record exactly as published.
GOOSEBERRY CATSUP 5 pounds gooseberries 11% tablespoons cinnamon 4 pounds sugar 1 tablespoon clove 2 cups cider vinegar 1 tablespoon allspice
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