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Gooseberry Pickle
From The Toronto Cook Book, 1915
Serves 7
Presented as published in 1915. 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
422Calories
5 gProtein
102 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories422 kcal
Protein4.6 g
Carbohydrates102 g
Fiber22 g
Sugars49 g
Total Fat3.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol0 mg
Sodium7.5 mg
Potassium1028 mg
Calcium139 mg
Iron1.7 mg
Magnesium53 mg
Phosphorus141 mg
Zinc0.6 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C143 mg
Vitamin A77 mcg
Vitamin E1.9 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate31 mcg
Choline0.2 mg
Caffeine0 mg
Water485 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 182. The excerpt below is the record exactly as published.
Gooseberry Pickle Six quarts gooseberries, one cup vinegar, one dessertspoon each ground cloves, cinnamon and allspice; take three-fourths of a pound of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.