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Gooseberry Catsup
From Fruit recipes, 1907
Serves 7
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
642Calories
3 gProtein
162 gCarbs
2 gFat
Full nutrition (29 nutrients)
Calories642 kcal
Protein2.9 g
Carbohydrates162 g
Fiber14 g
Sugars129 g
Total Fat2.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium4.5 mg
Potassium644 mg
Calcium82 mg
Iron1.1 mg
Magnesium33 mg
Phosphorus87 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin C90 mg
Vitamin A49 mcg
Vitamin E1.2 mg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate19 mcg
Water285 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 77. The excerpt below is the record exactly as published.
GOOSEBERRY CATSUP Make as for Currant Catsup, using five pounds goose- berries with two pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.