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Gooseberry Catsup
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
610Calories
2 gProtein
153 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories610 kcal
Protein2.4 g
Carbohydrates153 g
Fiber11 g
Sugars126 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol0 mg
Sodium6.3 mg
Potassium522 mg
Calcium80 mg
Iron1 mg
Magnesium29 mg
Phosphorus72 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C70 mg
Vitamin A38 mcg
Vitamin E1 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate15 mcg
Choline0.3 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 pepper, allspice, cloves, and cinnamon
Cook this with the app: pantry check, scaling, and the assistant.