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Gooseberry Catsup
From Temperance cook book, 1887
Serves 17
Ripe grapes prepared by the same rule make an excellent catsup.
Presented as published in 1887. 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
2 gProtein
159 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories634 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
Sodium5.9 mg
Potassium489 mg
Calcium82 mg
Iron1 mg
Magnesium27 mg
Phosphorus68 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C67 mg
Vitamin A36 mcg
Vitamin E0.9 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate15 mcg
Choline0.3 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 17 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 33. The excerpt below is the record exactly as published.
GOOSEBERRY CATSUP. Nine pounds of gooseberries, five pounds of sugar, one quart of vinegar, three tablespoonfuls of cinnamon, one and a half each allspice and cloves
Cook this with the app: pantry check, scaling, and the assistant.