Gooseberry Preserve, or Bar le Duc
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
In France special pots are manufactured for these preserves. White currants are prepared in the same manner.
Presented as published in 1936. 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
2619Calories
0 gProtein
678 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories2619 kcal
Protein0 g
Carbohydrates678 g
Fiber0 g
Sugars679 g
Total Fat2.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium16 mg
Calcium14 mg
Iron0.3 mg
Magnesium4.4 mg
Phosphorus0 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 155. The excerpt below is the record exactly as published.
GOOSEBERRY PRESERVE, OR BAR LE DUC (Confitures de Groseilles de Bar) Remove stems from any desired amount of gooseberries, and with a sharp-pointed goose quill remove the seeds from each berry, being careful not to tear the skin. When prepared, weigh fruit and for each pound take il/2 pounds sugar. Mix 1 cup water with each pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.