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Gooseberry Betty
From The home cook book, 1905
Serves 6
Serve with pudding sauce or whipped cream.
Presented as published in 1905. 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
71Calories
2 gProtein
15 gCarbs
1 gFat
Full nutrition (30 nutrients)
Calories71 kcal
Protein1.8 g
Carbohydrates15 g
Fiber4.5 g
Sugars0.5 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium49 mg
Potassium210 mg
Calcium46 mg
Iron0.6 mg
Magnesium13 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C28 mg
Vitamin A15 mcg
Vitamin E0.4 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate6 mcg
Water91 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 150. The excerpt below is the record exactly as published.
GOOSEBERRY BETTY Have stewed or canned gooseberries. Cut slices of bread, and toast a light brown. Dip some of the slices in fresh milk and spread with butter. Then lay them in a pudding dish and cover with the stewed or canned berries which have been sweetened to your taste
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