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To Can Gooseberries
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
372Calories
0 gProtein
96 gCarbs
0 gFat
Full nutrition (29 nutrients)
Calories372 kcal
Protein0.1 g
Carbohydrates96 g
Fiber0.3 g
Sugars96 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1 mg
Potassium14 mg
Calcium2.5 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus1.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C1.7 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Water5.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 205. The excerpt below is the record exactly as published.
To Can Gooseberries. Cap and scald in hot water. Then put in preserving kettle, add granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.