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Gooseberry Sauce
From The art of German cooking and baking, 1922
Serves 3
If there is much syrup, boil it down with sugar until it becomes pink and forms bubbles for garnishing.
Presented as published in 1922. 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
664Calories
3 gProtein
169 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories664 kcal
Protein3.1 g
Carbohydrates169 g
Fiber16 g
Sugars135 g
Total Fat2.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium7.5 mg
Potassium650 mg
Calcium122 mg
Iron1.3 mg
Magnesium36 mg
Phosphorus85 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C126 mg
Vitamin A46 mcg
Vitamin E1.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate22 mcg
Choline2.8 mg
Caffeine0 mg
Water330 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 114. The excerpt below is the record exactly as published.
GOOSEBERRY SAUCE. Quantity for 6 Persons. 1% qts. of gooseberries 2 cups of sugar % cup of water 1 piece of lemon peel
Cook this with the app: pantry check, scaling, and the assistant.