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To Dry Ripe Gooseberries with Sugar
From Modern cookery, in all its branches, 1884
Serves 4
Gooseberries, simmered 8 to 12 minutes, or more.
Presented as published in 1884. 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
536Calories
2 gProtein
136 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories536 kcal
Protein2 g
Carbohydrates136 g
Fiber9.8 g
Sugars113 g
Total Fat1.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium7 mg
Potassium453 mg
Calcium61 mg
Iron0.8 mg
Magnesium24 mg
Phosphorus61 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C63 mg
Vitamin A34 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate14 mcg
Choline0 mg
Caffeine0 mg
Water318 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 438. The excerpt below is the record exactly as published.
TO DRY RIPE GOOSEBERRIES WITH SUGAR. Cut the tops, but not the stalks, from some ripe gooseberries of the largest size, either red or green ones, and after having taken out the seeds as directed for unripe gooseberries, boil the fruit until clear and tender, in syrup made with a pound of sugar to the pint of water, boiled until rather thick. 502 MODERN COOKERY. [chap. XXIV. Seeded gooseberries, 2 lbs. ; sugar, lb. ; water, 1 pint
Cook this with the app: pantry check, scaling, and the assistant.