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Gooseberry Whole
From Cassell's dictionary of cookery, 1892
Serves 3
Keep in a cool dry place.
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
632Calories
1 gProtein
162 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories632 kcal
Protein1 g
Carbohydrates162 g
Fiber4.9 g
Sugars151 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium7.4 mg
Potassium229 mg
Calcium35 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A17 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
Folate6.8 mcg
Choline0 mg
Caffeine0 mg
Water257 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 623. The excerpt below is the record exactly as published.
three-quarters of a pound of fruit make a syrup with a pound of loaf sugar and a pint of water
Cook this with the app: pantry check, scaling, and the assistant.