Preserved Gooseberries
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Presented as published in 1909. 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
1946Calories
4 gProtein
498 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1946 kcal
Protein4 g
Carbohydrates498 g
Fiber20 g
Sugars453 g
Total Fat4.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium16 mg
Potassium910 mg
Calcium125 mg
Iron1.6 mg
Magnesium49 mg
Phosphorus122 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C126 mg
Vitamin A68 mcg
Vitamin E1.7 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate27 mcg
Choline0 mg
Caffeine0 mg
Water635 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 40. The excerpt below is the record exactly as published.
RESERV ED GOOSEBEREIES. HENRY OKUMURA. One pound sugar. One pound of gooseberries. Just enough water to keep them from scorching
Cook this with the app: pantry check, scaling, and the assistant.