vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Gooseberry Catsup

Name: Gooseberry Catsup
Yield: 14 servings
Ingredients: Eight pounds of ripe or partially ripe fruit; four pounds brown sugar; one pint good vinegar; two ounces each fine cloves; and cinnamon tied in a bag

From The new home cook book, 1896

Serves 14

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

634Calories

3 gProtein

160 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories634 kcal

Protein2.8 g

Carbohydrates160 g

Fiber15 g

Sugars126 g

Total Fat2.1 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol0 mg

Sodium51 mg

Potassium745 mg

Calcium241 mg

Iron2.5 mg

Magnesium51 mg

Phosphorus83 mg

Zinc0.5 mg

Copper0.3 mg

Manganese3.6 mg

Vitamin D0 mcg

Vitamin C72 mg

Vitamin A40 mcg

Vitamin E1.4 mg

Vitamin K7 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate18 mcg

Choline4.9 mg

Caffeine0 mg

Water263 g

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from The new home cook book (1896), page 56. The excerpt below is the record exactly as published.

GOOSEBEEEY CATSUP. Mrs. J. B. Adams, Mrs. Henry Stevens, and Mrs. R. Harris. Eight pounds of ripe or partially ripe fruit, four pounds brown sugar, one pint good vinegar, two ounces each fine cloves and cinnamon tied in a bag

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