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Gooseberry Soup
From Cookery for every household, 1914
Serves 4
Time to cook, about 1 hour. Quantity, 3 pints.
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
588Calories
5 gProtein
140 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories588 kcal
Protein5.4 g
Carbohydrates140 g
Fiber11 g
Sugars113 g
Total Fat4.2 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol93 mg
Sodium40 mg
Potassium503 mg
Calcium85 mg
Iron1.4 mg
Magnesium30 mg
Phosphorus121 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C63 mg
Vitamin A74 mcg
Vitamin E1.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate26 mcg
Choline74 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 101. The excerpt below is the record exactly as published.
Gooseberry Soup 2 lbs. gooseberries. 2 qts. water. 1 lb. sugar. 2 table-sps. cornflour. 2 yolks of egg. 1 inch cinnamon stick
Cook this with the app: pantry check, scaling, and the assistant.