Gooseberry Catsup

Name: Gooseberry Catsup
Ingredients: Nine pounds of gooseberries; 6 pounds of sugar; 3 quarts of vinegar; with cloves, cinnamon and allspice to taste

From Delicate dishes, 1896

Mrs. S. H. Stevens

Presented as published in 1896. 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

12790Calories

36 gProtein

3128 gCarbs

32 gFat

Full nutrition (33 nutrients)

Calories12790 kcal

Protein36 g

Carbohydrates3128 g

Fiber176 g

Sugars2717 g

Total Fat32 g

Saturated Fat1.6 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat13 g

Cholesterol0 mg

Sodium125 mg

Potassium8195 mg

Calcium1220 mg

Iron15 mg

Magnesium445 mg

Phosphorus1217 mg

Zinc5.5 mg

Copper3.2 mg

Manganese7.6 mg

Vitamin D0 mcg

Vitamin C1131 mg

Vitamin A612 mcg

Vitamin E15 mg

Vitamin K0 mcg

Vitamin B63.3 mg

Vitamin B120 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.2 mg

Niacin (B3)12 mg

Folate245 mcg

Choline0 mg

Caffeine0 mg

Water6307 g

As published

This recipe was extracted from Delicate dishes (1896), page 53. The excerpt below is the record exactly as published.

GOOSEBERRY CATSUP. Nine pounds of gooseberries, 6 pounds of sugar, 3 quarts of vinegar; boil the fruit alone and strain, add sugar and vinegar, with cloves, cinnamon and allspice to taste

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