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Gooseberry Water
From Cassell's dictionary of cookery, 1892
Serves 6
Refreshing beverage. Time: about 15 minutes to prepare.
Presented as published in 1892. 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
44Calories
1 gProtein
10 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories44 kcal
Protein0.9 g
Carbohydrates10 g
Fiber4.3 g
Sugars0 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium5.7 mg
Potassium200 mg
Calcium30 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus27 mg
Zinc0.1 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
Water245 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 629. The excerpt below is the record exactly as published.
Gooseberry Water. — Bruise the fruit, and press out the juice through a coarse sieve. Mix with it an equal quantity of water. Boil .and filter the liquid. Sweeten it according to taste, and add a little lemon-juice
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