vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Gooseberry Vinegar
From The household cook book, 1902
Serves 4
Presented as published in 1902. 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
497Calories
1 gProtein
127 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories497 kcal
Protein1.5 g
Carbohydrates127 g
Fiber6.4 g
Sugars110 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium40 mg
Potassium448 mg
Calcium167 mg
Iron1.3 mg
Magnesium32 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A22 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate10 mcg
Choline2.6 mg
Caffeine0 mg
Water488 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 409. The excerpt below is the record exactly as published.
GOOSEBERRY VINEGAR,— Take ripe gooseberries, mash them, and to each quart add 1| quarts soft water, milk warm; let it stand 24 hours, strain it, and add 1 lb. coarse brown sugar
Cook this with the app: pantry check, scaling, and the assistant.