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Gooseberry Catsup
From The Rural cook book, 1907
Serves 11
Presented as published in 1907. 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
593Calories
2 gProtein
147 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories593 kcal
Protein2 g
Carbohydrates147 g
Fiber11 g
Sugars124 g
Total Fat1.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium7.9 mg
Potassium441 mg
Calcium92 mg
Iron1.1 mg
Magnesium26 mg
Phosphorus63 mg
Zinc0.3 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A32 mcg
Vitamin E0.9 mg
Vitamin K1.5 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
Choline0.5 mg
Caffeine0 mg
Water264 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 136. The excerpt below is the record exactly as published.
Gooseberry Catsup.— Five pounds of fruit, three pounds of sugar, 1^ quart of vinegar, one tablespoonful of cloves, three tablespoonfuls of cinnamon, two tablespoonfuls of allspice
Cook this with the app: pantry check, scaling, and the assistant.