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Gooseberry Charlotte
From The household gas cookery book, 1900
Serves 3
Presented as published in 1900. 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
424Calories
3 gProtein
106 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories424 kcal
Protein2.7 g
Carbohydrates106 g
Fiber13 g
Sugars75 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium6.1 mg
Potassium601 mg
Calcium79 mg
Iron1 mg
Magnesium31 mg
Phosphorus82 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C84 mg
Vitamin A45 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate18 mcg
Choline0 mg
Caffeine0 mg
Water345 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 96. The excerpt below is the record exactly as published.
Gooseberry Charlotte. — Boil two pounds of goose¬ berries with half a pound of sugar until reduced to a pulp, and pass them through a sieve. Dissolve a little gelatine in a cupful of hot water. Mix it thor¬ oughly with the gooseberries. Take a mould and line it with small sponge cakes
Cook this with the app: pantry check, scaling, and the assistant.