Estimated Nutrition (whole recipe, rough)
63
Calories
0g
Protein
0g
Fat
16g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- nine pounds goosebert-ies
- five pounds sugar
- one quart vinegar
- three tablespoons cinnamon
- half each allspice
- vinegar
Directions
1
Mrs. Col. W. P. Reid, Delaware.
2
Nine pounds goosebert-ies, five pounds sugar, one quart vinegar, three tablespoons cinnamon, one and a half each allspice and cloves. The gooseberries should be nearly or quite ripe ; take off blossom ; wash them and put into a porcelain kettle, mash thoroughly, scald and put through the colander, add sugar and spices and boil fifteen minutes, and then add the vinegar cold ; bottle immediately before it gets cold. Ripe grapes prepared by same rule, make an excellent catsup.
3
CATSUPS AND SAUCES. 153
By Women of the First Congregational Church (Marysville, Ohio) ·
Recipe sourced from
internet_archive