vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Gooseberry Soup
From European and American cuisine, 1914
Serves 5
Presented as published in 1914. 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
443Calories
2 gProtein
112 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories443 kcal
Protein1.6 g
Carbohydrates112 g
Fiber7.8 g
Sugars91 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium14 mg
Potassium365 mg
Calcium58 mg
Iron0.6 mg
Magnesium22 mg
Phosphorus49 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C50 mg
Vitamin A27 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate11 mcg
Choline0 mg
Caffeine0 mg
Water538 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 46. The excerpt below is the record exactly as published.
Gooseberry Soup. — Wash and stew 2 pounds gooseberries with 2 quarts water and 1 pound sugar ; then strain through a sieve, and put over the fire again ; as soon as the soup boils, dissolve 2 table- spopnfuls of cornstarch
Cook this with the app: pantry check, scaling, and the assistant.