Gooseberry and Rice Shape

Name: Gooseberry and Rice Shape
Ingredients: one quart of fruit; a quarter of a pound of sugar; a quarter of a pint of water; half a pound of rice

From The handy dictionary of cookery, 1890

Use a jar for better results.

Presented as published in 1890. 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

1528Calories

21 gProtein

356 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories1528 kcal

Protein21 g

Carbohydrates356 g

Fiber29 g

Sugars113 g

Total Fat5.3 g

Saturated Fat0.6 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat2.3 g

Cholesterol0 mg

Sodium26 mg

Potassium1453 mg

Calcium222 mg

Iron12 mg

Magnesium119 mg

Phosphorus423 mg

Zinc3.2 mg

Copper0.9 mg

Manganese3.3 mg

Vitamin D0 mcg

Vitamin C166 mg

Vitamin A90 mcg

Vitamin E2.5 mg

Vitamin K0.2 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)11 mg

Folate560 mcg

Choline13 mg

Caffeine0 mg

Water790 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 50. The excerpt below is the record exactly as published.

Gooseberry and Rice Shape. Cook the gooseberries in a stone jar in the oven or on the l:wDb. A jar is better than a saucepan. Allow one quart of fruit to a quarter of a pound of sugar. Green goose- berries need a little more, say two ounces more. Stew gooseberries one hour in the oven ; add a quarter of a pint of water. Other fruits have enough of juice. Wash well half a pound or half a pint of rice

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