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Rhubarb and Gooseberry Preserves
From Farm and home cook book and housekeeper's assistant, 1907
Serves 15
Does not need to be sealed air tight.
Presented as published in 1907. 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
583Calories
0 gProtein
151 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories583 kcal
Protein0 g
Carbohydrates151 g
Fiber0.1 g
Sugars151 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.6 mg
Potassium11 mg
Calcium3.4 mg
Iron0.1 mg
Magnesium0.8 mg
Phosphorus0.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.1 mg
Caffeine0 mg
Water3.1 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 154. The excerpt below is the record exactly as published.
Rhubarb and Gooseberry Preserves Boil together equal parts of rhubarb and gooseberries, and when soft, strain through a sieve, then return to the fire and boil until it looks clear and begins to thicken. Then add sugar of equal weight with the fruit
Cook this with the app: pantry check, scaling, and the assistant.