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Gooseberry Catsup

Name: Gooseberry Catsup
Yield: 16 servings
Ingredients: 8 quarts of gooseberries; 4 lbs. brown sugar; 2 cups vinegar; 2 oz. cinnamon; 1 oz. cloves

From The household cook book, 1902

Serves 16

Presented as published in 1902. 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

582Calories

3 gProtein

146 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories582 kcal

Protein3 g

Carbohydrates146 g

Fiber15 g

Sugars110 g

Total Fat2 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol0 mg

Sodium41 mg

Potassium779 mg

Calcium218 mg

Iron2.2 mg

Magnesium47 mg

Phosphorus91 mg

Zinc0.5 mg

Copper0.3 mg

Manganese2.2 mg

Vitamin D0 mcg

Vitamin C83 mg

Vitamin A46 mcg

Vitamin E1.3 mg

Vitamin K3.6 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate20 mcg

Choline3.7 mg

Caffeine0 mg

Water294 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 406. The excerpt below is the record exactly as published.

GOOSEBERRY CATSUP.— To 8 quarts of gooseberrries add 4 lbs. brown sugar, 2 cups vinegar, 2 oz. cinnamon, 1 oz. cloves

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