Gooseberry Catsup
From The home cook book, 1905
Serves 15
Presented as published in 1905. 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
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 202. The excerpt below is the record exactly as published.
GOOSEBERRY CATSUP Scald, mash and put through a colander nine pounds of ripe fruit. Add five pounds of sugar, three tablespoons of cinnamon, and half a tablespoon each of cloves and allspice. Boil twenty minutes, add one quart of cold vinegar
Cook this with the app: pantry check, scaling, and the assistant.