Gooseberry Catsup — Very Fine
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
No vinegar is used, making it easier on the stomach.
Presented as published in 1895. 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
9363Calories
1 gProtein
2422 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories9363 kcal
Protein0.8 g
Carbohydrates2422 g
Fiber4.7 g
Sugars2417 g
Total Fat9.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium241 mg
Potassium215 mg
Calcium106 mg
Iron2.7 mg
Magnesium46 mg
Phosphorus20 mg
Zinc0.6 mg
Copper0.2 mg
Manganese7.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.2 mcg
Vitamin E1.2 mg
Vitamin K19 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4 mcg
Choline5.3 mg
Caffeine0 mg
Water2 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 90. The excerpt below is the record exactly as published.
Gooseberry Catsup — Very Fine. Pick off the blows of over a peck of gooseberries; wash; boil in granite kettle in just water enough to come to the top, and cook to pieces. Strain through a fine wire sieve. ' No seeds must rub through. Meas- ure the pulp, and to eight pints of pulp put six pints of sugar, four teaspoons of ground cinnamon, six tea- spoons of ground clov
Cook this with the app: pantry check, scaling, and the assistant.