Gooseberry Sauce for Mackerel

Name: Gooseberry Sauce for Mackerel
Ingredients: half a pint of gooseberries; a little water; an ounce of white sugar; a spoonful of spinach-juice; the same quantity of melted butter

From A handbook of fish cookery, 1897

Presented as published in 1897. 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

175Calories

1 gProtein

44 gCarbs

1 gFat

Full nutrition (29 nutrients)

Calories175 kcal

Protein1.3 g

Carbohydrates44 g

Fiber6.4 g

Sugars28 g

Total Fat1 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium1.8 mg

Potassium298 mg

Calcium38 mg

Iron0.5 mg

Magnesium15 mg

Phosphorus40 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin C42 mg

Vitamin A22 mcg

Vitamin E0.6 mg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate9 mcg

Water132 g

As published

This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 28. The excerpt below is the record exactly as published.

Gooseberry Sauce, for Mackerel. — Stew half a pint of gooseberries in a little water until very soft, press them through a sieve into the same quantity of melted butter,'^ add an ounce of white sugar, and a spoonful of spinach-juice

Cook this with the app: pantry check, scaling, and the assistant.