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Spiced Gooseberries
From The national course in home economics, 1917
Serves 10
Recipe by C. M. M.
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
635Calories
2 gProtein
159 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories635 kcal
Protein2.3 g
Carbohydrates159 g
Fiber11 g
Sugars132 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol0 mg
Sodium44 mg
Potassium695 mg
Calcium181 mg
Iron1.9 mg
Magnesium40 mg
Phosphorus75 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C66 mg
Vitamin A36 mcg
Vitamin E0.9 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate16 mcg
Choline3.3 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 259. The excerpt below is the record exactly as published.
SPICED GOOSEBERRIES. Four quarts of gooseberries, three pounds of brown sugar, one pint of cider vinegar, one teaspoonful each of ground cinnamon, cloves and nut- meg
Cook this with the app: pantry check, scaling, and the assistant.