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Green Gooseberry Preserves
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
705Calories
1 gProtein
181 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories705 kcal
Protein1 g
Carbohydrates181 g
Fiber4.9 g
Sugars170 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium8.2 mg
Potassium230 mg
Calcium35 mg
Iron0.4 mg
Magnesium14 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
Water277 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 379. The excerpt below is the record exactly as published.
GREEN GOOSEBERRY PRESERVES.— Top, tail and wash the gooseberries in cold water, and drain; then pour on boiling water and let stand a few minutes to scald; this will soften them and extract part of their acid; when tender, take them out with a skimmer and slip them into cold water, leave a few minutes and take out with the skimmer, and slide carefully into the syrup; have the syrup made with 3 cups water and 1^ lbs. sugar
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