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Gooseberry Catsup
From Buckeye cookery, 1892
Serves 17
Ripe grapes can be prepared in the same manner.
Presented as published in 1892. 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
636Calories
2 gProtein
159 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories636 kcal
Protein2.2 g
Carbohydrates159 g
Fiber11 g
Sugars133 g
Total Fat1.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol0 mg
Sodium6.5 mg
Potassium496 mg
Calcium86 mg
Iron1 mg
Magnesium28 mg
Phosphorus69 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C67 mg
Vitamin A36 mcg
Vitamin E1 mg
Vitamin K1 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
Water265 g
Estimated from matched ingredients across 17 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 71. The excerpt below is the record exactly as published.
GOOSEBERRY CATSUP. Nine pounds gooseberries, five pounds sugar, one quart vinegar, three table-spoons cinnamon, one and a half each allspice and cloves
Cook this with the app: pantry check, scaling, and the assistant.