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Gooseberry Paste
From Modern cookery, in all its branches, 1884
Serves 3
Pulp of gooseberries, 4 lbs. : 1 hour 15 minutes. Sugar, 6 oz. : 20 to 25 minutes.
Presented as published in 1884. 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
484Calories
5 gProtein
118 gCarbs
4 gFat
Full nutrition (29 nutrients)
Calories484 kcal
Protein5.3 g
Carbohydrates118 g
Fiber26 g
Sugars57 g
Total Fat3.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.9 g
Cholesterol0 mg
Sodium6.6 mg
Potassium1199 mg
Calcium152 mg
Iron1.9 mg
Magnesium61 mg
Phosphorus163 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin C168 mg
Vitamin A91 mcg
Vitamin E2.2 mg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate36 mcg
Water532 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 438. The excerpt below is the record exactly as published.
GOOSEBERRY PASTE. Press through a sieve the gooseberries from which the juice has been taken for jelly, without having been drained very closely from them ; weigh and then boil the pulp for upwards of an hour and a quarter, or until it forms a dry paste in the pan ; stir to it, off the fire, six ounces of good pounded sugar for each pound of the fruit
Cook this with the app: pantry check, scaling, and the assistant.