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Preserved Red Gooseberries
From The national course in home economics, 1917
Serves 1
Keep them for making tarts or pies.
Presented as published in 1917. 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
701Calories
5 gProtein
174 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories701 kcal
Protein5.3 g
Carbohydrates174 g
Fiber26 g
Sugars113 g
Total Fat3.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.9 g
Cholesterol0 mg
Sodium11 mg
Potassium1191 mg
Calcium155 mg
Iron1.9 mg
Magnesium62 mg
Phosphorus162 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C166 mg
Vitamin A90 mcg
Vitamin E2.2 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate36 mcg
Choline0 mg
Caffeine0 mg
Water646 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 251. The excerpt below is the record exactly as published.
PRESERVED RED GOOSEBERRIES. They must not be picked until they are fully ripe. For each quart of the fruit take one-quarter of a pound of sugar and one gill of water
Cook this with the app: pantry check, scaling, and the assistant.