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Gooseberry Vinegar

Name: Gooseberry Vinegar
Yield: 6 servings
Ingredients: The gooseberries should be quite ripe; to each quart of pulp, put five pints of cold water; to each gallon, put a pound and a half of good moist sugar

From Vegetarian cookery, 1891

Serves 6

Ensure the sugar is dissolved before covering.

Presented as published in 1891. 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

481Calories

1 gProtein

123 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories481 kcal

Protein0.9 g

Carbohydrates123 g

Fiber4.3 g

Sugars113 g

Total Fat0.9 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium18 mg

Potassium200 mg

Calcium38 mg

Iron0.4 mg

Magnesium14 mg

Phosphorus27 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A15 mcg

Vitamin E0.4 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate6 mcg

Choline0 mg

Caffeine0 mg

Water482 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 148. The excerpt below is the record exactly as published.

Gooseberry Vinegar. The gooseberries should be quite ripe, and bruised till all are broken ; to each quart of pulp, put five pints of cold water, and let it remain two days, stirring it three times a day ; then strain it through a sieve, and afterwards through a flannel bag ; to each gallon, put a pound and a half of good moist sugar

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