Gooseberry Catsup

Ingredients

• Five pints of vinegar
• four pounds of green gooseberries
• one-half pound of brown sugar
• one-half pound of raisins
• one-quarter pound of currants
• one-quarter pound of common salt
• two ounces of mustard
• two ounces of onions
• one-half ounce of chillies
• one-half ounce of allspice
• one-half ounce of ground ginger
• one-half ounce of ground mace
• one-half ounce ground turmeric
• one nutmeg

Method

1. 1

   Boil vinegar, currants, onions, gooseberries, and chillies until soft, then strain over remaining ingredients.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 373. The excerpt below is the record exactly as published.

GOOSEBERRY CATSUP. Five pints of vinegar, four pounds of green gooseberries, one-half pound of brown sugar, one-half pound of raisins, one-quarter pound of currants, one-quarter pound of common salt, two ounces of mustard, two ounces of onions, one-half ounce chillies ; one-half ounce allspice, one-half ounce ground ginger, one-half ounce of ground mace, one-half ounce ground turmeric, one nutmeg

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