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Spiced Gooseberries
From The Portland Woman's Exchange Cook Book, 1913
Serves 20
Presented as published in 1913. 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
872Calories
2 gProtein
222 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories872 kcal
Protein1.6 g
Carbohydrates222 g
Fiber8.1 g
Sugars204 g
Total Fat1.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium5.5 mg
Potassium369 mg
Calcium56 mg
Iron0.8 mg
Magnesium20 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C50 mg
Vitamin A27 mcg
Vitamin E0.7 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate11 mcg
Choline0.2 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 81. The excerpt below is the record exactly as published.
)iced Gooseberries. 12 pints gooseberries. 1 pint vinegar. 9 lbs. sugar. 1 tablespoon each cinnamon, cloves and allspice.
Cook this with the app: pantry check, scaling, and the assistant.