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Gooseberry Catsup
From Original White House Cookbook, 1887
Serves 18
Grape catsup can be made similarly.
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
612Calories
2 gProtein
153 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories612 kcal
Protein2.4 g
Carbohydrates153 g
Fiber12 g
Sugars126 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol0 mg
Sodium5.7 mg
Potassium525 mg
Calcium85 mg
Iron1.1 mg
Magnesium29 mg
Phosphorus73 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C70 mg
Vitamin A38 mcg
Vitamin E1 mg
Vitamin K1.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate16 mcg
Choline0.2 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 112. The excerpt below is the record exactly as published.
GOOSEBERRY CATSUP. Ten pounds of fruit gathered just before ripening, five pounds of sugar, one quart of vinegar, two tablespoonfuls each of ground black pepper, all- spice and cinnamon. Boil the fruit in vinegar until reduced to a pulp, then add sugar and the other seasoning. Seal it hot. Grape catsup is made in the same manner. CUCUMBER CATSUP. Take cucumbers suitable for the table; peel and grate them, salt a little, and put in a bag to drain over night; in the morning season to taste with salt, pepper and vinegar, put in small jars and seal tight for fall or winter use. CURRANT CATSUP. Foue pounds of currants, two pounds of sugar, One pint of vinegar, one teaspoonful of cloves, a tablespoonful of cinnamon, pe
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