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Gooseberry Soy
From The new home cook book, 1896
Serves 10
Presented as published in 1896. 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
652Calories
2 gProtein
163 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories652 kcal
Protein2.4 g
Carbohydrates163 g
Fiber12 g
Sugars136 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium5 mg
Potassium543 mg
Calcium72 mg
Iron0.9 mg
Magnesium28 mg
Phosphorus75 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C75 mg
Vitamin A41 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate16 mcg
Choline0 mg
Caffeine0 mg
Water285 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new home cook book (1896), page 56. The excerpt below is the record exactly as published.
GOOSEBEEEY SOY. M. A. Bingham, Elgin, 111. Take six pounds of gooseberries that are nearly ripe, and three pounds sugar, one pint best vinegar
Cook this with the app: pantry check, scaling, and the assistant.