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Gooseberry Preserves
From The new Kentucky home cook book, 1884
Serves 3
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
649Calories
1 gProtein
166 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories649 kcal
Protein1.3 g
Carbohydrates166 g
Fiber6.5 g
Sugars151 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium52 mg
Potassium302 mg
Calcium39 mg
Iron0.5 mg
Magnesium16 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A23 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate9.1 mcg
Choline0 mg
Caffeine0 mg
Water133 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 105. The excerpt below is the record exactly as published.
GOOSEBERRY PRESERVES. Take green or half-ripe gooseberries, pick over nicely, re- moving stems and blossoms. To each pound of fruit allow one pound of sugar. Dissolve the sugar and let it come to a boiling, put in the fruit, and while cooking add a small tea-spoonful of soda
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