To Can Gooseberries

Name: To Can Gooseberries
Ingredients: three quarts of fruit; one quart of water; a cupful of sugar

From Every-day dishes and every-day work, 1897

Presented as published in 1897. 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

1566Calories

16 gProtein

384 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories1566 kcal

Protein16 g

Carbohydrates384 g

Fiber77 g

Sugars201 g

Total Fat11 g

Saturated Fat0.7 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat5.7 g

Cholesterol0 mg

Sodium48 mg

Potassium3577 mg

Calcium480 mg

Iron5.7 mg

Magnesium190 mg

Phosphorus486 mg

Zinc2.2 mg

Copper1.4 mg

Manganese2.6 mg

Vitamin D0 mcg

Vitamin C499 mg

Vitamin A270 mcg

Vitamin E6.7 mg

Vitamin K0 mcg

Vitamin B61.4 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5.4 mg

Folate108 mcg

Choline0 mg

Caffeine0 mg

Water2528 g

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 38. The excerpt below is the record exactly as published.

To Can Gooseberries. — Select such as are smooth and turning red, but not fully ripe ; wash and remove the stems and blossom ends. For three quarts of fruit, allow one quart of water. Heat slowly to boiling ; cook fifteen minutes, add a cupful of sugar

Cook this with the app: pantry check, scaling, and the assistant.